Bring a large pot of salted water to a boil. This will be used to cook the linguine.
Meanwhile, in a deep pot, heat up a large drizzle of olive oil over medium to high heat and then add in the halved garlic. Saute the garlic for about a minute and then add in the shrimp. Mix the shrimp to coat with the garlic and olive oil for about one minute.
Reduce to medium heat and pour in the white wine. Stir to combine for about a minute and to allow the alcohol to evaporate.
Scoop the shrimp out of the pot and set aside on a dish.
Lower the heat and add in another drizzle of olive oil into the pot. Add in the minced garlic and saute for about a minute.
Add the tomato polpa into the pot and stir to combine. Season with salt, black pepper and crushed hot pepper flakes, to taste. Stir together and let simmer for seven minutes.
Meanwhile, add the linguine into the boiling pot of water and cook as per the package instructions.
After seven minutes, add the shrimp back into the pot of sauce, along with a big pinch of parsley and ripped up basil leaves. Stir together and allow to cook for another three minutes.
Once the linguine is cooked, strain and add into the shrimp sauce pot. Stir to fully coat the linguine with the shrimp sauce.
Scoop the linguine into dishes with the shrimp and sauce and top off with another sprinkle of freshly chopped parsley. Salute and cin cin!