Fill a stockpot a little over halfway with water, then season generously with salt, and heat with a high heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

In the meantime, add the shrimp over some paper towels and pat completely dry, then season with salt & pepper

Add the shrimp into the hot fry pan, all in a single layer, and sauté for 2 to 3 minutes or until just cooked through, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after about 3 minutes and the onions are slightly translucent, add in the flour and mix continuously for 2 minutes, then add in the oregano, thyme, paprika, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk, and continue to gently mix together for a couple of minutes

Once you end up with a slightly creamy sauce, about 4 to 5 minutes, add in the chopped sundried tomatoes and season with salt & pepper, mix together, then lower to a low heat and simmer, making sure to gently mix every 2 minutes so the sauce doesn't develop a film on top

While the sauce is simmering, move back to the stockpot, once the water comes to a boil, add in the pasta and mix every 2 to 3 minutes so the pasta doesn't stick together and it all evenly cooks

Once the pasta is just cooked al dente (check package instructions), reserve some of the pasta water, then drain the pasta into a colander

Turn off the heat on the cream sauce, add in the sautéed shrimp, chopped basil, grated cheese, and lemon juice, mix together, then add in the cooked pasta and 2 tbsp (30 ml) of the reserved cooking water, mix together until well mixed

Serve directly out of the pan or transfer into shallow bowls, topped off with grated cheese if you like, enjoy!