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DEFROST the shrimps if needed and pat them dry using paper kitchen towels. PEEL and finely chop the onion and garlic cloves. FILL a large pan with water and salt and bring to a boil.
COOK the tagliatelle, make sure you'll loosen up the nests with a fork so the pasta won't stick together. Coarsely CHOP the parsley, grate the lemon peel and squeeze the juice of the lemon and set aside.
HEAT a dash of olive oil in a large skillet and cook the shrimps for about a minute before you also add the onion and garlic. STIR in the tomato paste and paprika powder and cook it some more.
ADD lemon zest and juice and stir in the mascarpone along with a bit of the boiling pasta water to create a smooth sauce. SEASON with sambal, pepper and salt.
DRAIN the pasta and combine with the pasta sauce. DIVIDE over 4 plates, finish with chopped parsley and enjoy!