Remove the vein from the shrimp, rinse with water, and pat dry. Season both sides with salt and pepper.

Thinly slice the onion.

Boil water in a pot, add spaghetti, and cook for 2 minutes less than the package instructions. Drain the water.

Heat butter and olive oil in a frying pan. Add onion and grated garlic, and sauté over medium heat until the onion becomes tender.

Add the tomato sauce ingredients (diced tomatoes, consomme, salt, and pepper) and mix well. Bring to a boil, cover, and simmer on low heat for 5 minutes.

Add the spaghetti to the sauce, then add shrimp, milk, and water. Heat until warmed through.