Thaw the shrimps with cold water and peel then while keeping their tail on. Devein them if not already deveined.

Bring a large pot filled with the water to a boil on high heat while adding a generous amount of salt. When it boils add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ¾ cup of cooking water.

In the meantime, in a large and deep sauté pan over high heat pour the olive oil along with the garlic and when hot toss in the shrimps and sauté for 1½’ per side. Deglaze with the ouzo and allow for the alcohol to evaporate, for about 1’. Sprinkle the paprika and season with the salt and pepper.

Reduce the heat to medium, remove and discard the garlic and add the tomato sauce. Allow to heat-up, pour the fresh cream and add the nutmeg. Mix well and keep warm.

Drain the pasta and return to the pan with the sauce and the shrimps along with some of the reserved water. Stir for a minute so as the pasta absorbs the sauce and add some of the reserved water if needed.

Serve in a deep dish and optionally sprinkle Parmigiano Reggiano cheese as not everybody enjoys fish pasta with cheese. Finally garnish with the chili threads.