First of all, start preparing the caper pesto: in a non-stick pan grill the almonds. Soak the capers in some water for about 15 minutes; rinse them several times, until you obtain the desired sapidity.

Once desalted, drain them with some tissue paper and transfer them in a mixer. Add the almonds, the extra virgin olive oil and mix everything, until you obtain a thick and homogeneous sauce. At this point your caper pesto is ready to be used.

Now, shell the shrimps and start cleaning them. Some of them will have to be kept entire, while the remaining ones will have to be cut into pieces. Squeeze also the juice of a lime.

Boil a pot full of salted water and pour in the paccheri.

In a pan cook the entire shrimps that you put aside by deglazing them with the lime juice.

On the other side, in another pan dilute the previously prepared caper pesto with some cooking water and add the shrimps cut into pieces.

Subsequently drain the pasta al dente and pour it in the pan containing the pesto and the shrimps. Whisk everything well.

Now, your dish is ready to be plated by placing on the top the entire shrimps put aside.