In my Christmas Eve dinner will not miss' some of this dish very tasty .. nothing to do with those silly creams that sell to supermarkets or served to you in some restaurants ... the difference is there 'and you hear! 
scampi at will '(more' I put more 'find it!) 1 kg of peeled
a pack of cream
garlic, celery, carrot rice
carnaroli
parsley if you like a stock cube salt pepper vegetable
-First remove the Prawn heads, wash and put them in a pot with a carrot, some celery and a clove of garlic, add two tablespoons of tomato paste and fill the pot of water to prepare a good fish stock. (If you like more 'joined by tasty nut vegetable broth), place all in the pressure cooker and cook 7-10 minutes of restarting the boil. 
-In a saucepan, sauté a bit of age with garlic and pepper, then add the prawns and let them cook for few minutes. 
Combine half-glass of wine and wait Binco fade.
-Pass the tomatoes to the mixer .. usually prefer them to the past 'cause I want to make sure to cook tomatoes in the past true .. you never know ...
-Join the queue at the local baby shrimp and put the sauce in cooking. 
-In the middle 'of cooking add the cream and continue for about ten minutes when the sauce will have 'reached a certain creaminess' add the rice and occasionally a spoonful of the precious fish broth prepared earlier .. until the end of cooking rice. Serve with fresh parsley and a few prawns in plain sight.
Enjoy
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