In a stock pot heat olive oil over medium heat.

Add onions and garlic and cook until fragrant.

Stir in crushed tomatoes and tomato sauce.

Add basil, boiullon, parsley, and salt.

Add shrimp to the mixture and bring to a simmer. Cook until shrimp is translucent and pink.

Remove from heat and add a splash of cream. Stir until combined.

Serve over cooked pasta.

**For freezing, prepare to step 4, and add cream. Cool. Add shrimp and transfer to a gallon sized ziplock bag. When preparing from frozen - thaw overnight in fridge. Transfer to a stock pot. Bring to a simmer and cook until shrimp is opaque and pink. Serve over cooked pasta.