1 1/2 lb. jumbo shrimp or 2" lg. shrimp
1/2 c. olive oil
1 1/2 heaping tsp. chopped garlic
2 heaping tbsp. sweet basil
1 tbsp. Italian seasoning
1 tbsp. parsley
2 big cans whole tomatoes
Salt & garlic salt
1 lb. linguini

First, in large pan, 4 quarts of water and salt, bring to boil. In a wok or very large skillet saute, garlic in olive oil. Add all seasoning and shrimp (do not shell the shrimp). Cook on medium-high heat until shrimp is pink and completely curled, adding garlic salt, crushed tomatoes in large bowl (not in a blender or processor). Cook at medium. Add to shrimp. Put linguini in water, cook until all done. Drain. Place back in pan. Add 1 cup tomato sauce, toss 3 times, put in large bowl. Pour shrimp and sauce over. Serve hot.