Halve baguette lengthwise. Mince garlic. Core tomatoes and cut into ½" dice. Stem and coarsely chop basil. Pat shrimp dry, and place in 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. Drizzle with 2 tsp. olive oil. Top with half the garlic (reserve remaining for sauce) and remaining Parmesan. Bake in hot oven until bread is a light golden brown, 7-10 minutes. While garlic bread bakes, 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, rinsing 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, 30-60 seconds 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 stir until slightly thickened, 2-4 minutes. Add tomatoes and return to a boil. Remove from burner and stir in butter and basil (reserve a pinch for garnish). Toss pasta and shrimp with sauce. Season with a pinch of salt and pepper. Plate dish as pictured on front of card, garnishing with remaining basil. Bon appétit!