Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain and set aside.

While the pasta cooks, toss the shrimp with 2 tablespoons of olive oil, ¼ teaspoon Calabrian chili or crushed red pepper, and a pinch of salt.

Heat a large skillet over medium heat with 1 tablespoon of olive oil. Cook the shrimp until pink, about 3 minutes per side. Transfer to a plate and set aside.

In the same skillet, add another tablespoon of olive oil. Sauté the shallots until translucent, 3–4 minutes, then add the garlic and cook for 30 seconds until fragrant.

Pour in the white wine, scraping up any browned bits from the pan. Simmer until reduced by half.

Stir in the puréed tomatoes, the remaining ¼ teaspoon of Calabrian chili or crushed red pepper, oregano, and a pinch of salt. Simmer for 5–7 minutes.

Lower the heat and stir in the heavy cream until fully combined. Simmer for another 2 minutes.

Add the cooked pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.

Return the shrimp to the pan and toss with the pasta. Sprinkle with fresh basil and serve immediately.