In a large skillet, over medium heat, heat the butter.
Add garlic and sauté for 2 – 3 minutes; then add garlic.
Add the canned tomatoes.
Add the crushed red pepper, a pinch or two of salt and the brown sugar.
Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash.
Add the parsley; bring to a slow boil and then immediately turn heat down to medium-low.
Cook for 5 – 10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.
Lastly, add the shrimp, Parmesan cheese and a little freshly ground black pepper.
Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3 – 4 minutes.
Top with more Parmesan cheese and fresh cracked pepper and serve immediately.
