In a large sauce pot, bring crushed tomatoes to a simmer. Season with 2 Tbsp of garlic, basil, salt and crush red chili pepper. Stir occasionally.
Cook linguine per instructions on box.
Heat oil and remaining garlic in a medium frying pan on medium high heat. Add shrimp (cleaned, deveined and peeled) to the pan. Season with salt and pepper. Cook about 2 min per side or until shrimp has turned pink and is cooked through.
Once pasta is done, drain and place in a large serving bowl. Add sauce and shrimp. Toss to coat pasta in sauce and evenly distribute shrimp. Enjoy!
Like this recipe? It first appeared on my other site The Brooklyn Cook