Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Halve the cherry tomatoes. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the basil leaves off the stems: discard the stems.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, demi-glace, ¼ cup of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Using your hands, separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the pasta thoroughly.

While the pasta cooks, add the shrimp to the pan of sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until opaque and almost cooked through.

To the pan of sauce and shrimp, add the cooked pasta, butter, lemon zest, the juice of all 4 lemon wedges and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pasta is thoroughly coated and the shrimp are cooked through; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil (roughly chopping just before adding).

Divide the finished pasta between 2 dishes. Garnish with the remaining basil (roughly chopping just before adding). Enjoy!