Gather and measure all of your ingredients. Heat olive oil in a large skillet or stock pot over medium high heat. Add garlic and cook until it becomes fragrant, about 30 seconds. Watch your garlic closely, if it burns start over with a clean pan.
Add crushed tomatoes, chicken broth, red pepper flakes, basil, and parsly, stirring to combine. Season lightly with salt and pepper.
Stir in penne.
Bring to a boil and then reduce heat and simmer for 10 to 15 minutes (or until the penne just has a small bite to it), stirring occasionally.
Stir in shrimp and cook until it just turns pink. Stir in the heavy cream and remove from heat.
Top with parmesan and fresh basil to serve.
If you are using frozen shrimp, allow at least 20 minutes for thawing time. I like to run my frozen shrimp under cold water in a sieve for it to thaw.