First things first, if your shrimp isn’t already peeled, and de-vained, go ahead and do so
Rinse and dry your shrimp. There should be little to no moisture on the surface of your shrimp
Add a little bit of oil to your shrimp as a binder, and then add all of your dry seasoning to the shrimp (only use half of the Italian seasoning) . And then sit to the side
Dice half of your onion and bell pepper. Transfer to plate and then sit to the side
Do the same with the garlic cloves but on a separate plate or container
Cooking
Get a big enough to boil your pasta, and fill half way with water
Saute your shrimp. Cook 1-3 minutes per side (depending on size). And then transfer to plate.
Use that same pan, and add the butter and a splash of oil (so your butter doesn’t burn)
Add the onion and bell pepper to the pan, and saute till translucent or caramalized.
Add garlic, and sautee until fragrant, and then add all of your tomato sauce.
Boil the water and then add the entire pack of pasta to the water. And follow packaging instructions
While your pasta is cooking, add the rest of the Italian seasoning and stir in. And then add the sugar (to balance out the acidity)
Add the heavy cream and then stir in. And then add the red pepper flakes. At the point, taste your sauce and add any additional salt to your desired taste
Add your pasta to the pan and then toss all together. Plate and then serve immediately
