Start with placing the fish stock in a small pot on high heat and let the stock reduce.

Next, remove the greens from the tomatoes and place them into a small oven tray. Add the whole unpeeled garlic cloves amongst the tomatoes and bake at 200°C. This temperature will char the tomatoes and cook the garlic to a nice creamy consistency.

Place a large pan on high heat, add half of the butter and once hot, fry the onion and the chili until slighly browned.

Add the tomato paste and the sugar into the pan and mix it with the onion and the chili.

After one minute, add the white wine to clean off the pan and let the alcohol evaporate.

Add the tomato sauce, give it a mix and the take all ingredients from the pan into the small pot with the fish stock. Continue to reduce the mixture so the flavour gets more condensed and the sauce reaches a nice and thick consistency. 

Chop up all the herbs, rosemary, sage and thyme and grind together with the salt and the pepper. If you don't have a grinder, then just chop the herbs up and add some fine salt and pepper instead of whole versions. 

Add half of the herb mix into the sauce and keep the rest for later.

Peel the shrimps and make sure that the guts are removed properly. We don't want to see any black spots left anymore. Tap the shrimps dry with some kitchen paper.

Place a large pot with water on high heat, add salt and put a lid on. This will be the pot to cook the pasta.

At this time, the tomatoes in the oven should be slighly charred. If they have some black spots, take them out and put to the side. If not, just give it 5 more minutes. Also have a look at the sauce to ensure its reaching a creamy consistency. If it is still too watery, keep on the heat. 

Once the sauce and the tomatoes are how we want them, add the pasta into the boiling pasta water and stir from time to time.

Put the large pan back on high heat and add the rest of the butter, the peeled garlic from the oven and a teaspoon of the herb mix. Once the pan is hot, add the tiger shrimps into the pan.

Fry them 2 minutes on one side and then flip. The shrimps are done, when the form a "C", they should not be completely round  like an "O" , otherwise they will be over cooked. 

Take the shrimps out one by one as soon as they begin to form the "C" and put to the side on kitchen paper to rest a little bit.

Keep the pan on the heat and pour the sauce back from the pot into the pan.

As soon as the pasta is ready, drain it and add to the pan as well and give it mix until the pasta is fully coated with sauce.

Lastly add the tomatoes, shrimps and another teaspoon of the herbs into the pan to heat up again.

Have a quick taste if the pasta is cooked and salt and pepper level is right. If yes, divide the pasta, shrimps and tomatoes into 4 servings and top with parmesan and lemon juice.