In a pot with salted water, boil the tagliatelle with the cube of vegetable juice for 7-8 minutes.
Put the olive oil in a big fry pan and brown the onion, the garlic and then the shrimps. Add the wine and leave it for few minutes to become a nice mixture. Then add the tomato, salt and pepper and leave it on the fire for about 5-6 minutes. Finally, add the tagliatelle and the parsley and mix them up.