Heat oil and a little crushed red pepper. Add shrimp in a single layer and remove once just cooked through.
Add dandelion greens and cook until just wilted. Stir in garlic. Add a 28oz can of whole peeled San Marzano tomatoes. Turn heat up to a boil and then reduce to a simmer. Simmer for 20 minutes, breaking up the tomatoes with a spoon. Season with salt, pepper, and a bit of sugar.
Stir in a quarter cup of whole basil leaves, the shrimp, and half a cup of pasta water. Add cooked pasta and toss until well coated with the sauce.
Top with thinly sliced basil and Parmesan cheese if desired.