Heat 2 tablespoons of olive oil into a saucepan on moderate heat.

Add the garlic and shallots; simmer for approx. 2-3 minutes, until garlic is fragrant and shallots are translucent (don't brown the garlic).

Add the grape tomatoes, stewed tomatoes, and bell pepper.

Sprinkle in the garlic powder, the chili pepper flakes and one tablespoon of Cajun seasoning.

Mix well.

Simmer for approx. 10-15 mins. – until the tomatoes are soft and broken down.

Toss in some chopped fresh basil.

Transfer the sauce to another pot and cover to keep it warm. Keep the saucepan handy for your shrimp - no need to wash it.

Start cooking the pasta as per the instructions on the package.

Peel and devein the shrimp.

Place the shrimps into a large bowl.

Sprinkle 2 tablespoons of Cajun seasoning onto the shrimp and toss to coat.

In the same saucepan you used for the sauce, add a tablespoon of olive oil and heat over high heat.

Place your shrimp into the pan. I always place my shrimps in clockwise, and by the time I get back around to the first shrimp I set down, it’s time to flip it. Repeat until the shrimps have turned pink. Don't overcook them, or they will be like rubber erasers.

Once the shrimp is cooked, transfer your sauce back into the saucepan.

Drain the pasta, and then toss that into the pan as well.

Mix until all of your pasta is coated evenly.

Garnish with some fresh basil, and enjoy!