Brown the peeled garlic in oil in a large skillet. Add the washed and well drained shrimp and stir them for a minute. Add the tomato paste dissolved in half a glass of water.
Season with salt, cover the skillet and cook over a low heat for about 10 minutes, adding a little hot water if the sauce gets too dry.
Shell 8 shrimp and put them back in the pan.
Meanwhile, cook the Filotea Garlic And Parsley Linguine pasta in boiling salted water for 4 minutes. Then, drain the egg pasta and toss it in the pan with the shrimp.
Season with freshly ground pepper, serve immediately, garnishing each plate with a whole shrimp and enjoy!