Cook pasta al dente in a large stockpot of generously-salted boiling water according to package instructions.  Drain and set aside.

Meanwhile, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over medium heat.  Add shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.  Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent.  Transfer the shrimp to a separate plate and set aside.

Return the saute pan to the stove and increase heat to medium-high.  Add the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil.  Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally.  Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally.  Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine.  Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick.  Stir in the heavy cream until combined.

Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.

Serve immediately, with the optional toppings if desired.  Or transfer to a sealed container (such as Reynolds Heat & Eat Containers) and refrigerate for up to 3 days, or freeze for up to 3 months.