3-4 Tbsp extra virgin olive oil
1 lb fresh jumbo shrimp (head and shell removed; leave tail for presentation)
1/8 cup hot sauce (Frank's Red Hot is best)
1/8 cup dry white wine
2 sprigs fresh rosemary
zest of 1/2 lemon
1/2 tsp crushed red pepper flakes
3 cloves crushed garlic
1 16oz can crushed plum tomatoes (San Marzano is the best if you can find it)
1 Tbsp dried basil
several fresh basil leaves julianned
1 Tbsp sugar
About 1 Tbsp fresh parsley
In a medium saucepan, heat a Tbsp of Olive oil. Add garlic and quickly stir, (don't allow it to brown or it will be bitter.) Add the tomaotes, sugar, and dried basil. Reduce to a simmer.
In a large hot saute pan, add 2 Tbsp of olive oil, and Shrimp. Season with salt pepper. Let the shrimp turn pink and deglaze pan with White wine and Hot sauce. Add the rosemary, lemon zest, and pepper flakes. Add the tomato sauce and stir to combine. Toss with linguine and serve garnished with fresh basil and parsley. A few slices of lemon on the sides of the platter look nice as well. Since this is a seafood dish I don't suggest serving it with cheese. Enjoy.