Start by making the spice mixture. Add in a small bowl the paprika, turmeric, curry, nutmeg, salt, pepper and mix well.

In a large pot bring water to a boil on high heat adding a generous amount of salt. 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 ½ cup of cooking water.

In the meantime, in a large and deep sauté pan over high heat pour the olive oil and a minute later and when it smokes add the shrimps. Sauté for 2’, sprinkle half of the spice mixture and flip over, sprinkle the rest of the spice mixture and cook 2’ more. Deglaze with the wine, allow for the alcohol to evaporate, approximately 2’ and add the tomato sauce. Bring to a boil, lower the heat and add the fresh cream.

In the meantime, strain the pasta and add to the pan with the shrimps the shrimps and toss for the pasta to absorb as much as possible of the sauce for about 2 minutes. If too thick add some of the reserved pasta water.

Remove from heat and serve the pasta in a deep dish, sprinkle some Parmigianno Reggiano cheese and add the chili threads.