Prepare the Shrimp:

Thaw the shrimp completely if frozen.

Peel and devein the shrimp, removing shells and tails.

Pat dry with paper towels to remove excess moisture.

Cook the Shrimp:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for about 1 minute and 20 seconds per side, until pink and just cooked through. Avoid overcooking.

Transfer the shrimp to a clean plate and set aside. They will finish cooking when added back to the sauce.

Sauté the Onions:

In the same skillet, add 3 tablespoons butter over medium heat.

Add the chopped onion and cook for 10 minutes, stirring occasionally until softened and lightly caramelized.

Build the Sauce:

Add minced garlic to the onions and sauté for 1 minute until fragrant.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a spatula.

Bring to a gentle simmer and reduce the wine by half, about 4-5 minutes.

Stir in the chicken broth and tomato paste until well combined.

Add the fire-roasted tomatoes (with juices), soy sauce, hot sauce, and all the seasonings.

Bring the mixture to a boil, then reduce heat to a simmer.

Simmer the Sauce:

Let the sauce simmer gently for 10-15 minutes, allowing it to thicken and the flavors to meld. Stir occasionally.

Taste and adjust seasoning or spice level if necessary.

Cook the Pasta:

While the sauce simmers, bring a large pot of salted water to a boil.

Cook the spaghetti according to package instructions until al dente.

Drain the pasta and set aside.

Combine Shrimp and Sauce:

Reduce heat of the sauce to low.

Return the cooked shrimp (and any accumulated juices) to the sauce.

Stir gently and heat through for about 45 seconds to 1 minute.

Serve:

If desired, toss the cooked pasta directly into the sauce to combine.

Garnish with fresh chopped parsley.

Serve immediately with pasta, roasted vegetables, garlic bread with cheese, or crusty bread.