Heat the oil in a big deep skillet over medium-high heat. Add the garlic and sauté about 1 minute. Stir in the cayenne, oregano, parsley, apple juice, and sugar; cook for 1 minute. Stir in the butter until melted. Pour in the stock and water and bring everything to a boil.

Add the pasta and reduce heat to a simmer. Simmer uncovered for 8 to 10 minutes, stirring in the shrimp during the last 4 or 5 minuets, until pasta is al dente and shrimp turn pink. Stir in the lemon zest and juice, tomatoes, and basil. Season with salt and pepper then let rest a few minutes to thicken the sauce.

Sprinkle with Parmesan and additional fresh basil before serving.