1. Cook pasta according to package instructions until al dente then drain and set aside.

2. Peel and finely chop 1 medium onion and 3 cloves of garlic. Slice 1 medium red chili into thin strips.

3. Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat 180°C (350°F). Sauté chopped onion garlic and chili until softened about 5 minutes.

4. Add 2 tablespoons (30 g) of tomato puree 1 tablespoon (15 g) of honey 1 teaspoon of chopped fresh dill 1/2 cup (120 ml) of fish stock and 1/2 teaspoon of cayenne pepper to skillet. Stir well to combine and cook until fragrant about 2-3 minutes.

5. Add 1 cup (240 ml) of heavy cream to skillet and stir to combine. Bring mixture to a simmer and cook until it thickens slightly about 10 minutes. Season with salt to taste.

6. Peel 12 large shrimp and add them to skillet. Cook until they are pink and fully cooked about 2-3 minutes per side.

7. Divide cooked pasta among four plates. Top with creamy shrimp sauce and garnish with chopped parsley and a few reserved shrimp. Serve immediately.