Shrimp Pasta with Creamy Tomato Basil Sauce

Bahan-bahan (6 porsi)

• 12 ounces dried pasta (I used penne)
• 2 Tablespoons extra-virgin olive oil
• 1 pound jumbo shrimp, peeled and deveined
• 1 teaspoon sea salt, divided
• 1 teaspoon freshly-ground black pepper, divided
• 1 cup diced white onion (about 1 small onion)
• 6 g arlic cloves, minced
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can diced fire-roasted tomatoes, drained
• 3 Tablespoons julienned or chopped fresh basil leaves
• 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling
• 1/4 teaspoon dried oregano
• pinch of granulated sugar (optional)
• 1/3 cup heavy cream
• optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes