Boil the pasta in salted water. As the pasta is cooking heat the olive oil in a pan until hot.
Add the shrimp and cook for 2 minutes.
Pour the pesto into the pan with the shrimp and cook for a further 4-5 minutes over a medium high heat.
Drain the pasta and return it to the pot. Add the shrimp pesto mixture to the pasta and stir gently until the pasta is well coated.
Garnish with some shaved Pecorino and serve at once.
Melt the butter for the chocolate cake and set aside. Preheat the oven to 350 degrees and butter a 10 inch pan or spring form pan.
Grind the almonds and chocolate in a food processor until fine.
Using an electric mixer whisk the egg yolks with the sugar until thick and pale. Add the almond mixture and the melted butter and gently combine.
Beat the egg whites until stiff peaks form. Gradually add the whites to the cake mixture and gently fold through.
Pour the mixture into the prepared pan and bake for about 45-50 minutes and the sides of the cake pull away from the pan.
Cool before cutting.