Shrimp, Tomato and Basil Pasta

This has become a hit at our house.

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 cups diced tomatoes
• 1 cup dry white wine
• 2 tablespoons butter
• 1 tablespoon minced fresh basil
• 1 teaspoon sugar
  
• salt and black pepper to taste
• 1 cup cream or half and half
  
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• 1 (16 ounce) package angel hair pasta
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• 1 pound peeled and deveined medium shrimp
• 1 teaspoon red pepper seasoning
• 1 tablespoons olive oil
• 1 tablespoon butter
  
• 2 minced cloves of garlic
  

Directions

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, basil, sugar and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper and basil. Add the cream.
   
2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. Season the shrimp with the red pepper seasoning, salt, and pepper. Heat the remaining 1 tablespoons of olive oil and butter in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.