1. In a blender, chop the pine nuts, coriander leaves, and lemon zest until very fine. Set aside.
2. In a large quantity of salted water, cook the pasta al dente.
3. In a deep pan, fry the onion in 5 tablespoons of extra virgin olive oil until transparent.
4. Add the shrimp and chili pepper; cook for a few minutes, until the shrimp are almost cooked.
5. Add the dry white wine, bring to a boil, then turn off the heat. Drain the pasta, add the shrimp, and mix well.
6. To serve, decorate with pine nuts and the coriander mixture, as well as a few drizzles of olive oil.