I slowly fried very ripe cherry tomatoes in olive oil and later added balsamic vinegar and salt. In another pan I fried shrimp with garlic in olive oil. Cut up some green olives, added them and some capers (not the hard tiny ones, but the ones that are medium sized, see picture) to the tomatoes. Seasoned with lemon pepper, more salt and lemon juice. Tossed with spaghetti and added the shrimp. On the plate, drizzled a tiny bit more olive oil over the pasta and topped with parmesan.
Looks like this:
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