This dish is my interpretation of a personal favourite from “le mani in pasta” in Rome.
Put a large pot of salted water on the stove and bring to a boil.
Heat a griddle pan and brush scampi flesh with olive oil. Grill flesh side down until just cooked through. Take the scampi meat from the shells, leaving 8 in tact for serving. Set the meat aside.
In a large pan, add some olive oil and garlic. When the garlic starts to soften, add in the chilli and then the cherry tomatoes.
At this stage, add the pasta to the boiling water and cook to the packet instructions.
Add a ladle or two of the pasta water to the tomatoes and squish the tomatoes with the back of a spoon. Season the tomatoes and add the scampi meat and parsley.
When the pasta is cooked, drain and add the sauce, toss the sauce and pasta together and serve on a large platter or individual plates. Finish with the whole scampi and drizzle with oil.