In a large pot, start cooking your pasta. Boil until tender. Meanwhile, in a non-stick fry pan, sauté the onion in the olive oil for approximately 4 minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for 5 more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over low heat for about one-half hour or until the liquid is reduced. In another fry pan, sauté the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the onion and garlic mixture and cook for an additional two minutes. Set aside a cooked shrimp for garnish. Now add the cooked pasta and toss well with the grated cheese. Serve hot in large shallow bowls or on stylish plates. Place your extra shrimp on top of each serving and sprinkle a few green onion slices(the green part) on top of that. Serve shrimp pasta with toasted garlic bread.
