Prep your shrimp. If using fresh raw ones, peel and devein them. And if using frozen ones, make sure they are defrosted and pat any moisture dry with a paper towel.

Heat olive oil in a medium-sized pan. Use the same pan for pasta later. Add the shrimp to the pan and cook on medium-high heat. The shrimp cook very fast, so don’t fry them for more than 2-3 minutes per side. Flip only once and remove from the pan once they are golden brown and have formed a crust.

Fill a big pot with water one-third of its way. Add around a tablespoon of salt and bring it to boil. Then add the tagliatelle and cook it al dente according to the timings on your package. Reserve 1 cup of pasta water.

Meanwhile, in the same pan, melt some butter and scrape any bits stuck to the pan. Then saute the minced garlic for 1 minute on medium heat. Add in the diced onion and red bell pepper. Saute for another 3-4 minutes until both veggies are soft.

Mix in tomato paste and add a splash of water to loosen the concentrated tomato.

Toss in cooked pasta, shrimp and chopped fresh basil. Add in half to one cup of pasta water depending on how saucy you want it. Incorporate everything well and turn off the heat. Don’t let the pasta sit for too long on a hot stove or the cream will start thickening further.