Make Shrimp head oil by peeling the shrimp and cooking the shells in a pan over a gentle heat with the oil for about 15-30 mins until the oil has turned a nice orange color. Strain to remove the cooked shells.
We’re going to use half the oil for the noodles and the other half for the sauce.
Puree the shrimp flesh with the salt to a fine consistency
Pass the prawn head across a drum sieve (bottom right image) to remove any fibres. Add half of the prawn head oil and reblend. Finally adding the Transglutaminase.
Pipe the mixture into a water bath at 55C (130F) and leave to set and the shrimp flesh to cook for 5-10 mins.
OPTIONAL: You can also extrude the flesh using a meat grinder however we found that the noodles tended to stick to each other and had to be separated with a knife.
Sauce
Wilt spinach in the microwave, and drain.
Fry Guanciale until crunchy, add Spinach and noodles and heat to serving temperature
Put the remaining shrimp oil in a saucier and warm (but don’t boil), then add the cream and mix well. Cook for 5 mins until a skin forms on the surface and then add the noodles.