Pasta with shrimp in arrabiata sauce

PREPARATION:

1. Cut the onion into small cubes, add 1 tablespoon of olive oil to a large pan. Stir fry for 4-5 minutes over medium heat until onion turns golden. Cut jalapeno and garlic finely, add to onions and fry for 2 minutes. Add tomato paste and reduce the heat. 
2. Add vegetable broth and crushed tomatoes, stir well. Add capers (without liquid), torn basil and finely chopped parsley. Season with pepper and salt. Reduce the fire to medium, let it boil. Again reduce the fire to a minimum, cover with a lid, leaving a small gap and simmer for 35 minutes. Stir occasionally. 
3. Peel shrimps, remove the intestinal veins. Grease with olive oil, season with salt and pepper. Heat 2 tablespoons of olive oil in a large pan, fry the shrimps for 3-4 minutes until they get an appetizing pink color. Put it aside.
4. Bring salted water to a boil in a large saucepan. Add pasta and cook until al dente stirring for 8 minutes.
5. Check the sauce for salt, black pepper and red pepper flakes. Season to taste. Add shrimps. When the pasta is al dente, drain the water and put it to the sauce with shrimps. Mix well. 
6. Serve hot. Grate cheese and sprinkle over each serving. Garnish with parsley. Buon appetito!