How to make
Wash the shrimps and put them to saute with a little salt in the heated butter. In the meantime, cut the tomatoes into coarse chunks and put them some distance apart in an oven dish, slightly greased with olive oil. Top each tomato with drops of olive oil and put them to get lightly toasted in a high oven.
Once the shrimps soften, top up the white wine and once boiling, remove from the heat. Add the chopped parsley and dried basil if desired. Boil the pasta according to the package’s directions. Drain it, and divide it into two plates.
Put some of the shrimp in the sauce, stir lightly and season with the lemon juice, mixed with a little olive oil. Put some grilled tomatoes in each plate. Optionally, add black pepper and grate parmesan on top.
