Bring a pot of water to a rolling boil, season with salt and the pasta. Drizzle some oil (to avoid sticking) and cook according to the packet less 1- 2 minutes. Reserve some pasta water, drain and set aside.

Clean habanero (rodo), tomatoes and half onion. Rinse and blend until smooth. 

Place a skillet over high heat, add the two tablespoons oil and allow it to get hot. Slice the remaining onion and add seasoning, garlic and ginger (I used a whole) you can minced as indicated in the ingredients, sauté until fragrant.

Add sliced peppers.

While the pepper is frying. Peel the shrimps, deveined, clean and season.

Season the pepper, seasoning powder, salt, onion powder or any seasoning of your choice. The mixture should be thick.

Add the seasoned shrimps and combine. Cook for a few minutes, about 1-2 minutes, you don't want to overcook the shrimps but don't worry before you take it off the heat it will be fully cooked.

Add the cooked pasta, small pasta water (depending on how long you think the pasta need to cook further) and combine. Let everything warm up.

Check the seasons, re-season if necessary, remove the bay leaf.  Turn off the heat. 

Serve and enjoy.