Bring a large pot of water to a boil and season with kosher salt.
Cook the pasta according to package directions until al dente (usually about 8- 11 minutes). Scoop 1/4 cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
While the pasta is cooking, pat the shrimps with a paper towel to dry them. Sprinkle lightly with salt on both sides.
Put a large skillet over medium-high heat. Pour in the olive oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
Add the tomatoes, garlic, butter or ghee, dried thyme and chili to the pan and stir. When the butter is melted, add wine and 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
Pour the shrimp and sauce over the pasta. Top with fresh thyme, basil and parmesan cheese to taste. Toss gently and serve.