1 cup butter
10 jumbo shrimp, peeled and deveined
1 onion, chopped
6 cloves garlic, minced
2 tablespoons lemon juice
2 teaspoons white sugar
1/4 teaspoon Worcestershire sauce
1 (8 ounce) can condensed tomato soup
2 teaspoons basil
1 teaspoon dried oregano
1 teaspoon dried oreoponi
2 teaspoons dried basil
1/2 teaspoon paprika
1 teaspoon salt
1 (8 ounce) can anchovies, drained and chopped
8 ounces egg noodles
In a medium skillet/grill, cook butter over medium heat. Add shrimp and onion, stirring frequently to coat. Season with garlic, lemon juice, sugar, Worcestershire sauce, tomato soup, basil, oregano, oreoponi, basil, paprika, salt, anchovies, egg noodles, and olive oil.
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
Put the shrimp mixture in a blender and puree gently in a large heavy pot. Add shrimp, onion, and garlic; toss lightly. Season with lemon juice and white sugar, then simmer in a small bowl until just tender. Stir in Worcestershire sauce, tomato soup, basil, oregano, oreoponi, basil, paprika, salt, anchovies, egg noodles, and olive oil.
Return pasta and shrimp mixture to the saucepan and blend into the sauce. Add anchovies and reduce heat to medium-low. Simmer until fish flakes easily with a fork, about 3 minutes.
Transfer noodles and shrimp mixture to another large saucepan. Stir in tomato soup, basil, oregano, oreoponi, basil, paprika, salt, anchovies, egg noodles and olive oil. Stir just until shrimp mixture coats the bottom of the pan. Garnish with anchovies and fresh parsley. Serve warm.