In a large mixing bowl add your shrimp, garlic, chilaca pepper, green onion, olive oil, and salt and pepper. Let the shrimp and veggies marinate for 10 minutes.
While the shrimp is marinating, add water to your pot to cook your pasta. Once the water is boiling, add salt. (be very generous with the salt, you want your water to taste like the sea) Once your water has been boiling for a minute or two, add your pasta and cook until al dente.
After your shrimp has marinated for about 10 minutes, while the pasta is cooking, add the shrimp and veggies to a skillet on medium low heat. (you don’t want to overcook your shrimp) Flip the shrimp over once you see them changing colors.
After your shrimp and veggies has cooked for 3-4 minutes, add your white wine and tomatoes. Let the wine cook down on medium heat for around 3 minutes.
Once the wine has sorta evaporated add your butter and pasta to the skillet. Scoop a half of cup of the pasta water out of the pot and transfer to the skillet. This heightens the flavor and consistency of your sauce.
Give your pasta a good toss to make sure every is well coated. You can add salt and pepper at this stage if you feel like it needs it.
After pasta is mixed well, serve immediately and top with parmesan and basil (optional)
If you do not like spicy foods, take the seeds out of the chilaca pepper.