Step 1

Bring 4 cups of salted water to a boil. Cook pasta Al dente. Drain and rinse under cold water.

Step 2

Preheat a frying pan over medium high heat.

Step 3

Prepare ingredients. Roughly chop shallot, celery, carrot, and garlic. Add to a food processor or blender with 1 tbsp of olive oil and tomato paste and purée for 15-20 seconds.

Step 4

Combine shrimp, salt, pepper, fennel, cumin, and remaining olive oil in a large mixing bowl. Toss to coat.

Step 5

In a separate mixing bowl, combine tomatoes, basil ribbons, lemon juice, lemon zest, paprika, and vegetable broth.

Step 6

Add butter to the hot pan with puréed shallot, celery, carrot, and garlic mixture. Sauté for 2 minutes.

Step 7

Add the tomatoes and basil to the pan. Sauté to break down the tomatoes for about 3-4 minutes.

Step 8

Create an empty space in the center of the pan and pour in the shrimp. After 3 minutes, stir to combine. Turn off the heat and let simmer for 2 minutes. Remove from heat.

Step 9

Plate the pasta and pour scampi on top. Top with cheese and a pinch of red pepper flakes.