Spicy and delicious!! I serve this with a fresh spinach and tomato salad, or your can use your favorite garden green salad. This will feed a family of four, with left overs. I always add a little extra red pepper flakes for added heat and flavor. I actually found this recipe on a healthy cooking website and made a few minor changes(used fresh garlic instead of canned, I use four cans of diced tomatoes for extra saucyness and use the tomatoes with seasonings instead of plain diced tomatoes).
Cook linguine according to package directions. Drain and set aside-keep warm. Add a little drizzle of olive oil to the noodles while warm and stir. This will keep them from sticking together.
Heat 2Tbs olive oil in skillet over medium-high heat. Add shrimp and sprinkle with salt. Cook for 2 minutes on each side or until shrimp is cooked through. Drain any excess liquid in pan.
In a sauce pan combine 2 cans of diced tomatoes, 2 Tbsp olive oil, tomato paste, garlic, onions, basil, and crushed red pepper flakes. Sprinkle in the garlic powder and onion powder to taste. Simmer for 20 minutes. Add the cooked shrimp in the last 3 minutes of cooking to warm them.