Bring a large pot of water to a rolling boil. Add a dash of salt, then add the pasta. Cook for 7 to 8 minutes, or until al dente (this time will vary depending on the pasta variety you use, so consult the box). Drain the pasta and pour into a bowl. Cover to keep warm and set aside.

In a large deep skillet or dutch oven, warm 1 and ½ tablespoons of the olive oil over medium-high heat. While the pan heats up, place the shrimp in a large bowl and toss with the garlic powder, cayenne pepper, salt, black pepper, paprika, onion powder, and dried oregano.

Add the seasoned shrimp (and scrape in any excess spices) to the pan and cook until the shrimp are light pink on both sides, about 1 to 2 minutes per side. Shrimp cooks very quickly, so don’t walk away here. Using a large fish spatula, transfer the shrimp to a clean plate and set aside.

Add the remaining olive oil and butter to the same skillet, then add the onions, red peppers, and green peppers, and cook, stirring occasionally, until the vegetables have slightly softened, about 5 minutes.

Stir in the garlic and crushed red pepper flakes and cook, stirring frequently, for 1 minute, or until fragrant. Do not let the garlic brown.

Add in the tomato paste and white wine and, using a wooden spoon, mix thoroughly, breaking up the tomato paste until a smooth sauce has formed.

Add in the chicken broth and cook for 5 more minutes, stirring occasionally.

Add the shrimp and pasta back to the skillet and stir well to coat. Cook for another minute or two, or until the noodles are nicely coated in the sauce and the shrimp have had a chance to heat up.

Remove from heat. Taste and season with additional salt, pepper, and/or cayenne as needed. Scoop into bowls and serve at once!