Season your shrimp with salt, pepper, garlic powder and red pepper in a small bowl and set aside.
Heat two tablespoons of butter or olive oil in a large skillet or dutch oven over medium high heat. Add onion and bell pepper and saute until onion is translucent, about 4-5 minutes. Season veggies with salt, black pepper, garlic powder, onion powder, paprika, oregano, thyme and red pepper. Add minced garlic and cook until fragrant.
Next, add almond milk to the pan with veggies and stir to break up any charred bits stuck to the bottom. Cook until boiling then reduce heat to medium and stir in Greek yogurt. Use a whisk to fully incorporate the yogurt. Some tiny clumps will remain - that is totally fine. Add corn starch slurry to pan and stir to incorporate.
Continue to simmer for about 5 minutes, allowing sauce to thicken, then add shrimp. Cook until shrimp are pink and opaque, about 5-7 minutes. Continue to stir while shrimp are cooking. Season with more salt and pepper to taste. You may also add more red pepper at this point if you'd like more spice.
Add cooked pasta and tomatoes to the pan with your sauce and stir to incorporate all ingredients. Remove pan from heat and add cheeses and stir until cheeses are melted. Serve warm and garnish with shaved Parmesan and parsley if desired!