Shrimp Fusilli

• Cook the fusilli pasta according to package instructions. Drain and set aside.
  250 g fusilli pasta
• In a large pan, heat olive oil over medium heat. Add garlic and cook until fragrant.
  2 tbsp olive oil, 2 cloves garlic
• Add shrimp, season with salt and pepper, and cook for 3-4 minutes until pink and cooked through. Remove from pan and set aside.
  300 g shrimp, salt, pepper

Prepare your chosen sauce:

For Garlic Butter Sauce:

• Add butter, white wine, chilli flakes and lemon juice into a pan.
  3 tbsp unsalted butter, 1/2 cup white wine, 1/2 tsp red chilli flakes, 1 tbsp lemon juice
• Simmer for 2-3 minutes until slightly reduced.

For Creamy Parmesan Sauce:

• Pour in heavy cream, Parmesan, thyme and black pepper into a pan.
  1 cup heavy cream, 1/2 cup Parmesan cheese, 1/2 tsp dried thyme, 1/4 tsp ground black pepper
• Stir and simmer for 3-5 minutes until thickened.

For Mediterranean Tomato Sauce:

• Add tomatoes, olives, capers, oregano and sugar into a pan.
  400 g chopped tomatoes, 1/4 cup olives, 1 tbsp capers, 1 tsp dried oregano, 1/2 tsp sugar
• Simmer for 10 minutes, stirring occasionally.

Finishing the dish:

• Return shrimp to the pan and toss to coat in the sauce.
• Add cooked fusilli, mixing well to ensure the pasta is evenly coated.
• Garnish with fresh parsley and lemon juice if using and serve immediately.
  1 tbsp fresh parsley, 1 tbsp lemon juice