Succulent shrimp and pasta smothered in a rich + creamy tomato sauce.
Cook pasta according to the directions on the package. Once pasta is done, reserve about 1-2 cups of the pasta water. Drain the rest of the water from the pasta and set the pasta aside until ready to use.
While the pasta is cooking, prepare the shrimp. Season the shrimp with 1/2 teaspoon and 1/4 teaspoon black pepper. Mix well.
In a large skillet over medium high heat, heat the olive oil. Add the shrimp to the heated oil and cook for 2-4 minutes on the first side.
Flip the shrimp onto the other side and cook for another 2-4 minutes. The shrimp will be pink and opaque when fully cooked.
Remove the shrimp from the skillet and transfer to a plate. Repeat this process if you need to cook the shrimp in batches.
Reduce the heat to medium and add the butter to the skillet. Allow the butter to melt.
Add the onion and cook for 2 minutes. Add the garlic and cook for another 1 minute.
Add the flour, mixing to combine, and cook for 1-2 minutes, or until you no longer smell a raw flour smell.
Add the tomato paste, oregano, thyme, black pepper, chili flakes, and bouillon cube. Mix everything together and cook for 2-3 minutes, ensuring to break up the bouillon cube.
Add the evaporated milk and stir well. It will start to thicken up as it heats through.
Once the evaporated milk is heated through, add 1/2 cup of the reserved pasta water and stir to get a smooth and creamy sauce that is not extremely thick. Add more reserved pasta water, 1/2 cup at a time, as needed to thin out the sauce.
Add the shredded cheese and stir until melted. Taste and adjust for salt, if needed.
Add the cooked pasta and shrimp into the cream sauce and stir together gently until everything is evenly coated.
Garnish with fresh parsley and chili flakes. Serve and enjoy!