1.
Shell the shrimps, cut them into pieces, and sauté them in a pan with a drizzle of EVO oil until they turn pink. Add the peas and bean sprouts, and sauté everything for a few minutes. Beat the eggs with a pinch of salt, then cook them in a pan, stirring quickly until you achieve a soft and creamy consistency. Combine the eggs with the other ingredients.
2.
Cook the pasta in salted boiling water for 12 minutes. Drain gently, removing the cooking water from inside the shapes by placing them upside down on a clean kitchen towel.
3.
Stuff Fagottino 3D with the Cantonese-style filling. Arrange the pasta shapes on a plate and garnish with shrimps and bean sprouts.
