Bring a large pot of water to a boil and cook 10 ounces linguini (or any pasta) al dente according to package instructions. Drain and set the pasta aside.

While the pasta cooks, heat 2 tablespoons butter or olive oil in a large skillet over medium heat.

Add 1 medium yellow onion (diced) to the skillet and sauté until the onion is translucent, about 3–4 minutes.

Add 6 cloves garlic (minced) and cook, stirring, about 30 seconds until fragrant.

Add 1 pound raw jumbo shrimp (peeled and deveined), 2 teaspoons dried basil, 1/2 teaspoon of the 1 teaspoon salt, and 1/2 teaspoon of the 1 teaspoon ground black pepper. Sauté the shrimp 2 minutes on one side, then flip and cook 1 more minute, until the shrimp are opaque and just cooked through.

Stir in 3 cups passata or marinara sauce, the crushed 1/2 chicken bouillon cube (or 1 teaspoon stock powder), 2 tablespoons fresh parsley, a pinch of granulated sugar, and the remaining 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Cook, stirring, about 1 minute to heat the sauce through.

Pour in 2/3 cup milk (or half and half or heavy cream), stir to combine, and cook about 1 minute more until the sauce is hot and slightly combined with the cream.

Add the drained pasta to the skillet and toss thoroughly to coat the pasta in the creamy tomato garlic butter shrimp sauce. Cook together 30–60 seconds to meld flavors.

Divide among plates and serve immediately, topping each portion with a handful of grated Parmesan cheese and a pinch of fresh parsley.