Halve baguette lengthwise. Mince garlic. Core tomatoes and cut into ½" dice. Stem and coarsely chop basil. Pat shrimp dry, and place into a mixing bowl. Season with half the Parmesan (reserve remaining for garlic bread) and ¼ tsp. pepper. Toss to coat and set aside.

Place baguette halves on prepared baking sheet. Top with 2 tsp. olive oil, half the garlic (reserve remaining for sauce), and remaining Parmesan. Cook until bread is a light golden brown, 7-10 minutes. While garlic bread cooks, boil pasta.

Place pasta into boiling water and cook until al dente, 7-10 minutes. Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent pasta from sticking. Set aside. While pasta boils, cook shrimp.

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, remaining garlic, and oregano to hot pan. Stir constantly until aromatic, 30 seconds. Add reserved pasta water, bring to a boil, and reduce by half, 2-4 minutes. Add tomatoes and return to a boil. Remove from burner and stir in butter and basil (reserve a pinch for garnish). Season with a pinch of salt and pepper.

Toss shrimp and pasta with sauce. Plate dish as pictures on front of card, garnishing pasta with reserved basil and serving garlic bread on the side. Bon appétit!