Mince the shallot, and fry in butter until translucent. Add the scampi and fry for 1.5 minutes. Turn the scampi and fry for another 1.5 minutes. Take the scampi out of the frying pan and keep them warm.
Deglaze the frying pan with a good dash of O’live GIN. Be careful not to burn yourself when using a gas cooktop! Add the heavy cream and tomato purée and bring to a boil while stirring. Season with salt and pepper.
Put the sauce and the scampi on a plate. Garnish with some fresh herbs or a couple of pieces of fresh tomato.