Remove the intestines from the shrimps. Wash the prawns and pat them dry. Peel garlic and chop finely. Peel shallots and dice very finely. Stone dates and cut them into wide strips.
Wash the tomatoes. Heat the oil in a pan, fry the prawns for about 4 minutes while turning them, season with salt and pepper and remove. Swirl the tomatoes in the hot oil for about 2 minutes, remove.
Add the shallots and garlic to the hot frying oil and fry. Add the dates and fry briefly. Deglaze with cream and wine, add broth and bring to the boil. Season with salt, pepper and sugar. Simmer over medium heat for about 5 minutes.
Bring to the boil, stir in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Meanwhile prepare pasta in boiling salted water according to package instructions. Drain, quench and let drain.
Wash oregano, shake dry and pluck the leaves from the stalks. Add the shrimps and tomatoes to the sauce. Bring to the boil and add the pasta. Sprinkle with oregano.