Preheat oven to 400 degrees F, for roasting shrimp.
Make sure the onions are very finely chopped. You want them to meld into the sauce.
Heat the oil in a heavy-bottom pan and cook the onion and garlic over a low heat until you have a soft, golden mush, about 15-20 minutes. Add the sugar, stir it in and let the onion mixture cook for another minutes or so.
Remove the anchovies from the tin, and chop the very finely. Add them to the onion, stirring until they begin to “melt”, and then stir in the butter and the Savannah Seafood Rub & Seasoning, followed by the water, when the water is completely incorporated gradually stir in the cream.
Toss shrimp with the olive oil and Savannah Rub & Seasoning. Arrange them in 1 layer on a sheet pan. Roast for 6-10 minutes, just until cooked through, pink and firm. Set aside.
Meanwhile, cook the pasta in salted water according to the package instructions, removing a 1 cup of pasta water just before you drain it.
Put drained pasta into the anchovy and onion sauce and add the reserved cooking water to help lubricate the pasta. You may not need all of the water, so pour in gradually. Add some oil from the anchovy tin if you need it too. It will add flavor and a creamy texture.
Sprinkle most of the parsley over pasta; thoroughly turn the pasta in the pan to coat each strand in the sauce. Sprinkle with remaining parsley. Enjoy!