Tiger shrimp pasta with chili and tomato sauce

tiger shrimp
1 celery rib
1 small red onion
1 clove of garlic
½ small red bell pepper
1 small chili pepper
500 ml crushed tomatoes
salt and pepper
herbs, olive oil or Parmesan cheese for garnishing

Bring water to the boil in a pot for the pasta, meanwhile drain the oil from the shrimp. Finely chop the vegetables, heat in the shrimp oil in a pan until the onion is translucent, then add the shrimp and increase heat to maximum. Fry, stirring constantly, for 4 minutes, then reduce heat by three quarters and add the crushed tomatoes. Once the water is boiling, add the pasta. Use any shape of pasta you prefer. Season the pasta water with salt (should be as salty as the Mediterranean).  Then season the sauce with salt and pepper. Simmer on low heat for about 10 minutes until the flavours have mixed. Once the pasta is al dente (firm to the bite), the sauce is also ready. Drain the pasta and mix into the sauce. Garnish with favourite herbs, olive oil and Parmesan cheese, if desired.