Cook linguine per package directions in salted water. Drain pasta and toss in about two tablespoons olive oil in order to prevent sticking.
While pasta cooks, add butter and about one tablespoon olive oil to a large skillet over medium high heat. Season shrimp with onion powder, sea salt, and black pepper.
Place shrimp and two cloves garlic in heated skillet and saute until it becomes opaque and coral in color. Flip and continue cooking about two minutes more.
Meanwhile, cut tomatoes into halves and slice basil leaves thinly.
Remove shrimp from skillet and add a bit more olive oil, the tomatoes, crushed red pepper, and remaining garlic. Cook until skin on tomatoes begins to wrinkle. Turn off heat and add shrimp back to pan. Toss shrimp and tomatoes together then mix in basil.
Serve over linguine and top with Parmigiano Reggiano.