Shrimp scampi with capellini

Halve the shallots and slice them, not too thin or they burn.

Peel the garlic cloves, halve the cherry tomatoes, and peel the deveined shrimp.

Heat a splash of olive oil in a frying pan; once glistening add the shallots and season lightly with salt and pepper.

Grate the garlic into the pan on a microplane, keeping the shallots from burning.

Fill a pasta pot about half with water and bring to a boil; salt the water.

Add chili flakes and the tomatoes, turn up the heat and deglaze with a tablespoon of white wine.

Add about a tablespoon of chicken stock and reduce; take the sauce off the heat.

Stack the basil leaves largest first, roll like a cigar and slice into chiffonade.

Add the basil and two tablespoons of capers to the sauce with a little more olive oil.

Season the shrimp generously with salt and pepper on all sides.

Cook the shrimp in a teaspoon of olive oil in a frying pan; put the capellini in the boiling water with a little olive oil, twisting it in, for three minutes.

Flip the shrimp once coloured, cook a little longer, zest lemon over them and take off the heat.

Add the shrimp to the sauce. Strain the pasta, return it to the pot and toss with olive oil.

Plate the pasta first, the shrimp and sauce on top.

Finish with parmesan while hot, lemon zest and a squeeze of lemon.