Blanch (scald) tomatoes, remove skins, seeds and cut into cubes. Toss shrimps in hot olive oil, remove and cool. In the meantime, make spaghetti al dente in enough salted water for 7-9 min. Finely dice onion, finely chop garlic clove, sauté both in the frying fat. Add tomatoes and season with crushed dried red chili pepper and salt.
Pour instant clear soup. Add shrimps to the sauce.
Simmer on low heat for 3-4 min. Fold in the finely chopped parsley. Turn the cooked spaghetti in the sauce to the other side, simmer for 2 min.
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