3/4 lb (340 g) spaghetti

1 lb (450 g) large raw shrimp, peeled and blotted dry

3 tbsp (45 ml) olive oil

1 onion, thinly sliced

1/4 tsp (1 ml) red pepper flakes

1/4 cup (30 g) pine nuts

2 cloves garlic, finely chopped

1/2 cup (125 ml) white wine

1 cup (140 g) cherry tomatoes, halved

1/4 cup (50 g) oil-packed sundried tomatoes, drained and finely chopped (or store-bought sundried tomato pesto)

1 cup (70 g) Parmigiano-Reggiano cheese, grated

1/4 cup (10 g) basil, finely chopped

In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.

In a large skillet over high heat, brown the shrimp in the oil for 1 minute on each side. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the onion with the pepper flakes. Add oil, if needed. Season with salt and pepper. Add the pine nuts and garlic and cook for 1 minute. Deglaze with the white wine. Add the tomatoes, sundried tomatoes and shrimp. Bring to a boil and simmer for 2 minutes. Add the pasta. Stir to combine and heat throughout. Adjust the seasoning.

Serve and sprinkle with Parmesan cheese and basil.

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