1. Peel and devein the shrimp. Chop the parsley, mince the garlic, and slice the chili pepper.

2. Bring a large pot of salted water to a boil at 100°C (212°F). Cook the spaghetti until al dente according to package instructions. Reserve 240 ml (1 cup) of pasta water before draining.

3. In a large skillet, heat 45 ml (3 tablespoons) of olive oil over medium heat at around 175°C (325°F). Add minced garlic and cook for 1-2 minutes until fragrant.

4. Add sliced chili pepper to the skillet and cook for another minute until it starts to soften.

5. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and fully cooked.

6. Pour in 100 ml (3.4 fl oz) dry white wine, 300 g (10.6 oz) canned cherry tomatoes, a pinch of salt, and the reserved pasta water. Stir well to combine.

7. Add cooked spaghetti to the skillet, tossing until the pasta is evenly coated with the sauce.

8. Serve immediately, garnished with chopped parsley and a little black pepper if desired. Handle hot skillet and boiling water with care to avoid burns.