Boil the water with a tablespoon of oil and a pinch of salt.
Cook the spaghetti in the water of step 1 for a period of 7 to 10 minutes or until it is "al dente".
Once cooked the pasta strain and reserve.
Chop the onion and tomato finely and set aside.
Clean the shrimp. To clean them remove the head and the skin, with a knife make a superficial cut on the top or back of the shrimp, remove the casing and wash. Reserve the heads and shells together with the shrimp in the refrigerator until use.
To prepare the tomato sauce, preheat a pan with a drizzle of oil.
Once the oil is hot, add the onion and season, that is, cook until transparent.
Add the tomato to the onion and cook for 5 minutes.
Add the heads and shrimp shells to the tomato sauce, if the mixture is too dry, add a little water.
Season with salt and pepper to taste the sauce and let cook for 5 more minutes. Reserve
In another pan with a tablespoon of hot oil, add the shrimp.
Season the shrimp with salt and pepper to taste and cook for 3 minutes
Add the whiskey to the pan and move vigorously to flame shrimp.
Leave to cook for 3 more minutes or until the shrimp are well cooked. Reserve
Serve on a plate an abundant amount of pasta, place on top the tomato sauce and on top the shrimp
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