Impromptu shrimp pasta - sauté some shallots in olive oil then toss in some halved cherry tomatoes and sauté until soften. Season with some salt, crushed red pepper and dash of thyme. Add some vermouth (or white wine if you have that instead) and simmer until reduced. Add the shrimp and sauté until nearly cooked through then toss in the pasta. I used squid ink pasta - sauté until shrimp is cooked and pasta had a few min to soak up the yummy sauce.