1 1/2 lbs. lg. shrimp, shelled and deveined
4 oz. olive oil
4 cloves chopped garlic
2 lg. cans crushed Italian tomatoes
1 tbsp. dried basil
1 tbsp. Parmesan cheese
1 tbsp. or more of crushed red pepper
1/2 tbsp. dried oregano
3 oz. dry white wine
1/2 tbsp. fresh chopped parsley
Salt and pepper to taste

In a medium saucepan over medium high heat, saute garlic in oil until garlic is slightly brown. Add parsley, tomatoes, basil, oregano, salt and pepper to taste.

Continue to cook on medium high heat for 30 minutes. Add shrimp to sauce, add white wine, cheese and crushed red pepper (for even spicier taste, add extra red pepper). Cook until shrimp are firm about 7 minutes. Serve promptly to avoid over cooking shrimp. Serve over a bed of linguini, or with linguini on the side.