Pasta with Cherry Tomatoes and Shrimp

Method

1. Halve the cherry tomatoes lengthwise.
2. In a pan, sauté a crushed garlic clove in oil. Add the chili pepper and let it infuse.
3. Add the cherry tomatoes, increase the heat, and cook until they release their juices. Remove the garlic and chili.
4. Transfer the tomatoes to a bowl, season with a pinch of salt and torn basil leaves. Set aside.
5. Clean the shrimp: remove the head and shell, cut along the back and remove the vein. Cut into 1 cm pieces.
6. In the same pan, quickly sauté the shrimp with a pinch of salt. Add the reserved tomatoes and turn off the heat.
7. Cook the trofie pasta al dente. Drain and transfer to the pan.
8. Add tomato paste, a ladle of pasta cooking water, and a drizzle of oil. Toss well.
9. Plate and finish with black pepper, chopped parsley, and lemon zest.