• Gather all ingredients before starting recipe.
  
• Pour olive oil in frying pan and heat over medium heat.
• Slice the container of baby plum tomatoes in half and reserve.
  
• Grate 6 cloves of garlic into olive oil and sauté until soft but not brown, this will take a couple of minutes over medium heat.
  
• Add tomatoes and Asian chili sauce to garlic and olive oil. Leave at medium heat. The tomatoes should be "poached" in the olive oil rather than fried. If the oil starts to bubble, reduce heat and cook tomatoes until the tomatoes are soft, but still hold their shape. Then, using the back of a wooden spoon, flatten each tomato until it loses its shape. Add salt and pepper to taste.
  
• Peel the shrimp. Using a small, sharp knife, cut from the head to the tail of the back (curved side) of the shrimp, cutting about halfway through the shrimp. Using the tip of the knife, carefully remove the vein, using your fingers to pull it out if necessary. Reserve cleaned shrimp (or use frozen green shrimp 25 count, much easier)
  
• If not ready to serve; turn heat off and reserve.

Pasta

• I like serving this dish wish spaghetti, although it could be served with linguini.
• Bring water to a boil, add a generous amount of salt and add enough pasta for 2 people.

Finishing

• As the pasta is cooking, return tomato, garlic and olive oil to medium high heat, or until the oil begins to bubble.
• Immediately add the cleaned raw shrimp and sauté until the shrimp turns pink. This should take about 5-6 minutes, the same as it will take to cook the pasta.
  
• When the pasta is cooked, drain and place into a rimmed bowl; top with garlic, shrimp, tomato mixture