This is a variation of my mom’s “recipe” for spaghetti sauce, using shrimps. If I were to follow her “recipe”, it would go like this –
Sauté minced onion (1 medium onion) and 1 head garlic (minced also). Then add anchovies from 1 small can and 1 large pinch of chilli flakes. When the anchovies are dissolved (melted is her term), add the shrimps (cleaned and trimmed, of course) and stir fry until the shrimps turn somewhat pinkish. Then add 1 large of tomatoes and use the spatula to lightly crush the tomatoes. Let the mixture simmer. Meanwhile cook 500 grams of linguini according to the package directions.
Season the tomato-shrimp sauce with salt and pepper, or more chilli flakes, and Italian seasoning. Garnish with shaved Parmesan.