Preheat your oven to 200°. Halve the courgette lengthways, and then cut each half into 4-5mm thick slices. Spread the slices over a baking sheet, drizzle with olive oil, season with salt and pepper and finally sprinkle over some dried rosemary. Bake for 20 minutes in the oven, checking to make sure they turn a golden brown but remain firm.
Bring some water to the boil and cook the fettuccine, following the instructions on the pack. Once ready, keep the pasta warm.
In the meantime, gently fry the scampi in a frying pan in a little olive oil until they turn pink, and then keep warm.
Finely chop the garlic, dice the tomatoes, zest and juice the limes. Using the same pan as for the scampi, fry the chopped garlic for 1 minute over a medium heat, add the tomatoes and leave to simmer for 3-4 minutes, lower the heat and add the cream, allowing it to slowly melt. To finish off, add the lime juice and season with salt and pepper.
Stir half the scampi and half the courgettes into the piping hot sauce and finally add the fettuccine. Mix everything together very thoroughly.
Serve the fettucine onto warmed plates, top with the remaining scampi and courgettes and sprinkle over the lime zest. If you’d like to add a little more colour, you may also halve the cherry tomatoes to add a splash of red to the plates.