Clean the prawns by removing the black filament, without breaking the carapace.
Cook the Maccheroncini Filotea in plenty of salted boiling water with one tbsp of extra virgin olive oil for 1 minute or, however, for the time required to make them soft.
Drain the egg pasta and cool down it under the tap water.
Wrap the shrimp with the macaroni so as to form small bundles, trying to tighten well to prevent opening during cooking.
In a frying pan, heat the extra virgin olive oil bringing it to a temperature of about 170°, then dip in it the bundles and cook for a few minutes turning them.
Serve placing the shrimp on a lemon leaf, accompanied by a slice of lemon