Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.
Sauce will last up to one week stored in an airtight container in the refrigerator.
While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.
Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.
Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.
Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.
Serve immediately with more basil and parmesan cheese.
Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.
While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.
Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.
Serve on top of the linguine. Top with more parsley.
