Prepare Your Ingredients
Wash and dry your produce.
Preheat oven or toaster oven to 400° F.
Bring a medium pot of salted water to a boil on high.
Roughly chop the basil leaves to make about 1 Tbsp.
Mince 6 garlic cloves.
Pat shrimp dry and season with salt and pepper on both sides.
Cook the Pasta
Add the linguine to the boiling water.
Cook stirring occasionally for 10-11 minutes or until al dente.
Reserve 1.5 Tbsp of cooking water.
Drain pasta, then return to pot with reserved water, cover and set aside.
Cook the Shrimp
Heat 1 Tbsp. olive oil in a medium pan over medium-high heat.
When hot, add and sauté the shrimp 1-2 minutes per side or until just pink and cooked through (add oil if pan dries).
Set shrimp aside on a dish.
Prepare the Sauce
Lower the heat to medium, and in the same pan you cooked the shrimp, heat ½ Tbsp. olive oil.
Add the onion, and saute for 2-3 minutes or until tender and lightly browned.
Add ⅔ of the garlic, italian seasoning, and desired amount of crushed red pepper.
Mix and cook for 1 minute, then add the crushed tomatoes.
Bring the mixture to a simmer and cook about 5 minutes.
Taste and adjust to your liking with salt, pepper, and crushed red pepper.
Make the Garlic Bread
While the sauce simmers, cut the baguette in half.
Mix remaining garlic with some olive oil in a small bowl.
Brush cut side of the bread with olive oil mixture, and a little salt and pepper.
Place the baguette halves cut side up in the oven and cook until golden brown; 5 - 7 minutes.
Add shrimp back to the sauce and toss together over medium heat for about 1 minute.
Toss the linguine to loosen it up.
Divide the pasta between your plates and top with the sauce, basil and parmesan. Enjoy!