Thaw shrimp if frozen.

Chop the onion.

Peel, seed, and chop the tomatoes.

Cook pasta according to package directions.

In a saucepan, melt 2 tablespoons of butter with olive oil over medium heat.

Add chopped onion and cook until tender, but not brown.

Stir in white wine, chicken bouillon granules, dried basil, crushed garlic (if using), salt, and black pepper.

Bring the mixture to a boil.

Reduce heat to low and boil gently, uncovered, for 12 to 15 minutes, or until the liquid is reduced by 2/3.

Add the shrimp and chopped tomatoes to the sauce and cook until shrimp is pink and cooked through, about 3-5 minutes.

Drain the cooked pasta.

Add the drained pasta to the sauce.

Toss to combine.

Stir in melted butter, Parmesan cheese, and fresh parsley.

Serve immediately.