In a shallow pan, heat olive oil over medium heat.

Add the whole tomatoes and diced onion. Cover and cook for 8–10 minutes, until the tomato skins loosen and peel off easily.

Remove the tomatoes, peel off the skins, then return them to the pan and mash into the onions to form a rustic tomato sauce.

Add garlic, salt, and freshly ground black pepper. Let the sauce simmer for about 5 minutes.

Stir in Italian seasoning and tomato paste. Cook for another 2–3 minutes.

Add heavy cream and stir until combined. Then add the softened cream cheese and stir continuously until fully melted and smooth.

Add lemon zest and lemon juice. Taste and adjust salt, pepper, or lemon as needed.

Stir in the chopped raw shrimp and cook just until pink and opaque, about 3–4 minutes. Do not overcook.

Add the cooked pasta directly into the sauce along with ¼ cup reserved pasta water. Toss until every strand is coated.

Top with fresh basil and freshly grated Parmesan cheese. Serve hot with crusty bread.