Blackening Seasoning: In a small bowl, combine the herbs and spices for the blackening seasoning.

Shrimp: Rinse the shrimp under cool water, drain, and then pat dry with a paper towel. Sprinkle the blackening seasoning over the shrimp and stir to coat.

Pasta: Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Reserve about 1 cup of the starchy pasta water, then drain the pasta in a colander.

The rest:

When the pasta has about 4 minutes left to cook, heat the butter and garlic over a medium flame until the butter starts to foam and sizzle. Continue to sauté the garlic in the sizzling butter for about one minute.

Add the shrimp and sauté until they are opaque and slightly firm; then remove them from the skillet.

(At this point drain the pasta, reserving the pasta water.)

Add the diced tomatoes (with juices) and about ½ cup of the pasta water to the skillet. Stir and cook over medium heat, dissolving the browned bits from the bottom of the skillet.

Let the sauce simmer for 5-10 minutes, or until thickened slightly. Taste the sauce and adjust seasonings if needed.

Put it all together:

Add the cooked and drained pasta to the skillet and toss with the sauce (add some of the remaining reserved pasta water, if needed, to loosen the pasta). Return the shrimp to the skillet and stir to combine.

Sprinkle the green onions and parsley over the top. Serve with lemon wedges to squeeze over top.