In a large pot, heat 2 Tablespoons of olive oil and cook until it start to turn pink. About 2 minutes per side.
Transfer shrimp to a bowl and cover. Set aside.
On the same pot, add 2 Tablespoons of olive oil and butter. Cook the onions and garlic on high heat until the onions start to become transparent.
Add the tomato and cook until they start to release all of the juices. Remove from heat and cool off for about 5 minutes.
Add mixture to a blender plus the Ancho Chile & Tamarind Sauce, Mexican cream & 1 cup of reserved pasta water, . Blend until the sauce reaches a creamy consistency.
Return sauce to the large pot and cook for about 5 minutes on low heat. Add the pasta & shrimp and cook until everything is warm again.
Add salt & pepper to taste if needed.
Sprinkle with parsley, thyme & parmesan cheese and serve while hot.