In a skillet over medium heat, saute' tomatoes, garlic and a sprig of parsley, for a few minutes.
Add shrimps and stir-fry them for a couple of minutes. Remove garlic and parsley.
Add al dente linguine into the skillet and mix through with the shrimps and tomato sauce.
Sprinkle chopped parsley and lemon zest all over the linguine, season generously with freshly cracked black pepper and serve.