2 tablespoons olive oil
1 medium onion, small dice
6 garlic cloves, minced
2 teaspoons red pepper flakes
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
½ cup fresh basil leaves, roughly chopped
2 tablespoons fresh parsley leaves, finely chopped
1 teaspoon dried oregano leaves
1 pound medium uncooked shrimp, peeled, deveined, tails removed
1 pound linguini, cooked to package instructions
As needed parmesan or pecorino cheese, grated

In a skillet, heat the oil over medium heat. Add the onions and sauté for 5-6 minutes or until soft and translucent. Add the garlic and red pepper flakes and sauté for 1 minute more, remove from heat.
Add the tomatoes, herbs, and sautéed onions to the Crock Pot. Stir to combine ingredients and cook on High for 3-4 hours or on Low for 6-7 hours. During the last 5 minutes of cooking, add the shrimp and cook until bright pink.
Toss the sauce and shrimp with pasta and serve. Garnish with grated cheese.