The phone photo I had was so bad that which ever way round I flipped it it still looked upside down, so you’ll just have to imagine a bowl of pasta. 

At another time I’d prefer my butter and brown shrimp with toast, but on a chilli day hot noodles just – and only just, mind – pip toast. So pasta it was. “Too many capers,” said the wife. Thus there are more capers in the photograph than in the below recipe.

Serves 2
250g linguine
40-50g butter
2 shallots, peeled and chopped
90g brown shrimp
Tenderstem broccoli tips (save the stems for a soup or sumink)
1 tbsp capers, chopped
A small handful of parsley, finely chopped
Salt and (plenty of) pepper

– Bring a pan of salted water to a boil and add the pasta. Put a saute pan over a medium-high heat and add the butter. Once melted and starting to colour, throw in the shallots. Season with salt and pepper and cook for 5 minutes, stirring almost constantly.

– Add the shrimp and stir for another minute or two, then add the broccoli, capers, and parsley, and drop the heat a notch. Continue to stir until the broccoli has softened. The pasta should be done now. Drain it, but not too thoroughly, and add the pasta to the rest of the gear. Toss a few times to coat, and serve.