Thaw and clean the shrimp, season with salt and pepper, chop the onion and garlic, halve the cherry tomatoes, and prepare vegetable broth and pasta.

Sauté the shrimp in olive oil over medium heat until they turn pink and opaque (about 1-2 minutes on each side). Remove from the pan and set aside.

In the same pan, sauté the diced onion until translucent. Add the minced garlic and optional chili flakes, stirring for about 1 minute until fragrant.

Stir in the canned and cherry tomatoes, oregano, sugar, and vegetable broth. Allow to simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.

Reduce the heat and add the heavy cream, simmering for another 3-5 minutes until the sauce is smooth and creamy. Season to taste.

Boil the pasta according to package instructions until al dente, reserving a cup of pasta water before draining.

Return the cooked shrimp to the pan with the sauce, add the drained pasta, and most of the fresh herbs. Toss gently, adjusting the sauce consistency with reserved pasta water if necessary.

Serve immediately, topped with grated Parmesan, remaining herbs, and a drizzle of extra olive oil for added flavor.