1. Place a pot for the pasta with at least 4 quarts of water over high heat.
2. Peel the tomatoes with a vegetable peeler using a back-and-forth sawing motion, remove the seeds and cut into 1/2" dice.
3. Chop the garlic and put it in a 12"-14" skillet or sauté pan with the olive oil. Place the skillet over medium high heat. As soon as the garlic begins to sizzle (the garlic flavor should be very mild here, so do not let it color), add the diced tomatoes and the pinch of crushed red pepper. Continue to cook until most of the water the tomatoes release evaporates. Remove from the heat.
4. While the tomatoes are cooking, peel the shrimp, devein them if necessary, and cut them into pieces about 1/2" long.
5. When the tomatoes are done and the water for the pasta has come to a boil, add about 1 tablespoon of salt to the water and put in the linguine, stirring until all the strands are submerged.
6. Return the skillet with the tomatoes to medium high heat, add the cream and let it cook until it has reduced by about half. Put in the shrimp pieces, season with salt and cook until they have turned pink, which should only take about 2-3 minutes, and remove the pan from the heat.
7. When the pasta is done, drain it well, toss it with the sauce and serve at once.