Thinly slice the onion and mince the garlic.

Peel the shrimp, remove the tails and veins, wash, and pat dry.

Boil water in a pot, cook the spaghetti according to the package instructions, and drain.

Heat olive oil and garlic in a frying pan over low heat until fragrant, then add the onion and sauté over medium heat until softened.

Add the canned tomatoes, milk, consomme, salt, and black pepper, mix well, and bring to a boil. Add the shrimp and cook briefly.