Cut the courgettes into fine strings with the spiral cutter. Chop the garlic into thin slices. Wash the cherry tomatoes. Finely chop the basil leaves.

Heat the oil in a wok and add the garlic. When it starts to color you add the tomatoes and after a minute also the zucchini and chopped basil. Season with pepper and salt. Turn regularly with a large spoon until the zucchini is al dente.

Wash the scampi and dry. Grill them in a grill pan or on the hot plate. Season with some sea salt. (I also add a little finely chopped garlic)

Serve the zucchini with the scampi in a deep plate. Finish with the parmesan, possibly some flakes of sea salt and a few leaves of basil.