Scampi Diabolique with Fresh Tagliatelle

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic and onion for 2 - 3 minutes. Stir in the curry powder and paprika and fry for 1 minute, then stir in the ketchup. Fry for 1 - 2 more minutes, then deglaze with the white wine and let the alcohol evaporate. Pour in the cream, then add the water and crumble in the stock cube (see pantry for amounts). Mix well and allow to reduce for 4 - 6 minutes, then turn down the heat and allow to simmer gently.

In the meantime, heat a drizzle of olive oil in another frying pan and fry the courgette for 6 - 8 minutes over medium-high heat. Season to taste with salt and pepper. Meanwhile, cut a shallow cross into the base of each tomato. Transfer to the pan of boiling water for 20 seconds, then remove the tomatoes with a slotted spoon. Leave the pan over the heat to use in the next step. Peel and finely chop the tomatoes, then transfer to a bowl along with half of the chives. Season to taste with salt and pepper, mix well and then set aside.

Boil the tagliatelle for 4 - 6 minutes, then drain and set aside (see Tip). When the courgette is done, stir it into the creamy sauce. 

Tip: drizzle the tagliatelle with extra virgin olive oil so as to prevent it from sticking together.

Heat a drizzle of olive oil in the same frying pan over medium-high heat. Pat the shrimp dry with kitchen paper. Fry the shrimp for 3 - 4 minutes and season to taste with salt and pepper, then remove from the pan and set aside. Shortly before serving, stir the shrimp and the tomatoes into the sauce.