This is a great Umami dish with a few simple ingredients from Jeremy Chan, the Executive Chef and co-founder of Michelin-stared restaurant, @Ikoyi_london. The pecorino is very high in glutamates and creates a powerful combination with the tomatoes and the shrimps.⠀⠀

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Serves 4 ⠀⠀
<Ingredients>⠀⠀
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500g tomatoes ⠀⠀
1 x head of garlic ⠀⠀
20g chilli flakes ⠀⠀
60g extra virgin olive oil ⠀⠀
300g white wine ⠀⠀
30g cream⠀⠀
400g raw shrimps (no shell)⠀⠀
400g spaghetti ⠀⠀
salt & black pepper ⠀⠀
75g pecorino ⠀⠀
zest of 2 lemons 

<Method>⠀⠀
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Cut the tomato into 1/8ths. ⠀⠀
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Slice the garlic thinly. Caramelise with the chillies flakes to just brown in the olive oil. ⠀⠀
Add the tomatoes and stir to coat in the infused oil. 

Simmer for 15 mins, turn off the heat and add the shrimps. ⠀⠀
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Season to taste. ⠀⠀
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Boil the pasta 1 minute under the al dente time, throw into the sauce and stir vigorously until everything is well emulsified. ⠀