Heat 2 tablespoons oil from tomatoes in frying pan over medium-high heat. Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp are cooked. Remove the shrimp from the pan and add onions, chopped basil, tomatoes, pepper, broth, vermouth and cream. Boil over high heat, stirring occasionally until reduced to about 1 ½ cups (about 10 minutes). Return shrimp to pan and stir until just heated through.

Meanwhile, cook linguine in 4 quarts boiling salted water until just al dente (about
8 minutes for dried linguine). Drain, arrange on 4 plates and spoon sauce over.

Garnish with basil and grated cheese to taste.