In a large saucepan, add eight cups of water with Salt (2 teaspoon), cover, and bring to a boil over high heat. Meanwhile, finely chop Garlic (2 clove) and set aside. Chop Onion (1) into quarter inch pieces and set aside.
Remove Fresh Parsley (0.25 ounce) leaves from stems and discard stems. Roughly chop parsley, and set aside. In a small bowl, mix together one cup of water and Chicken Base (1 package) and set aside.
When water comes to a boil, add Linguine (8 ounce) and cook for five to six minutes.
After two minutes of cooking, continue to separate the noodles with tongs every minute to prevent the noodles from sticking. Drain pasta in a colander and return to large saucepan. Toss with one tablespoon of olive oil to avoid sticking.
Meanwhile, pat dry Shrimp (20) with paper towels, and set aside. In a large saute pan over medium high heat, add Olive Oil (2 tablespoon), garlic, onion, Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook all together, stirring frequently.
Carefully add the shrimp in a single layer. Cook for one minute on each side and remove shrimp to a plate. Deglaze the pan with White Cooking Wine (1/2 cup) and let it reduce by half.
Add the Crushed Tomatoes (1 can) and Tomato Paste (2 tablespoon) to the pan, stir, and cook for five minutes.
Add the chicken broth, Crushed Red Pepper Flakes (1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Let reduce for seven minutes.
Reduce the temperature of the sauce to low. Add the seared shrimp, Butter (4 tablespoon), parsley, and linguine to the pot. Toss together until well incorporated. Turn off heat.
Place the pasta in the center of two bowls.