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Peel you shrimp and save the shells, they are going to be used to add more flavor to the scampi.
Take your newly peeled shrimp can pour 1 tbs of a natural oil (sun flower, canola, olive, corn etc.) and toss in a cajun spice blend. Mix this together and set aside for about 15-20 min.
During this time, get your water boiling and cut you shallots, garlic, parsley and tomatoes. Set aside.
Heat 2 Tbs oil in a larger skillet and toss in your shells and sauté on medium high heat until fragrant, add in shallots and continue sautéing for approximately 30 seconds.
Add in 2 cups of water to the shallot and shell mixture and let boil for approximately 5-7.
After the allotted time has passed pour the whole mixture into blender and blend until everything is well incorporated. Strain and now you have a shrimp stock for the scampi.
Place your Pasta in the salted boiling water and cook until al dente, once almost finished remove from water, reserve part of the pasta water.
Heat 2 Tbs oil in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. Remove from pan.
Now that you have all the goodness at the bottom of the pan Pour in 3/4 cup of stock and , add red pepper flakes and half the parsley . Bring to a simmer for 1-2 minutes or until wine reduces by about half, add in pasta and 1/2 cup of pasta water and shrimp. Let all of this simmer for approximately 1 min.
Add in cherry tomatoes and 2 tsp of True Lemon. Stir in the butter, and take off heat immediately.
Taste to adjust seasoning. Top off with warm cheese and parsley.