Ingredients (serves 1):

8-12 shrimp, peeled and de-veined
115g angelhair or capellini pasta
2 tbsp extra virgin olive oil
3 garlic cloves
1 large shallot, diced finely
2 tsp chili flakes
2 lemons
100ml white wine
2 tbsp capers
60g cherry tomatoes, halved
100ml seafood stock
55g butter, cubed
Parmesan, for grating
1 sprig of basil, picked
Salt and fresh cracked black pepper, to taste

Cooking instructions:

Add water to a 4 quart sauce pot. Salt liberally, cover with a lid and bring to a boil.
Heat a medium nonstick saute pan on medium heat with one tablespoon of olive oil.
When hot, add the diced shallots and finely grate the garlic bulbs into the pan and saute for 2 minutes to soften them.
Deglaze the pan with the white wine and cook until it is almost evaporated from the pan.
Add the seafood stock, chili flakes, capers, cherry tomatoes and lemons (zested and juiced).
When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side.
Add the cubed butter to melt.
Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente.
Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly.
Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of Parmesan cheese.