Jalapeno Shrimp Sauce over Pasta

This is spicy and good.  You can make it without the cream - but why? 

4 Tbsp. olive oil, divided
1-2 jalapenos, minced, seeds and membrane removed
4 cloves garlic, crushed
2 cans good diced tomatoes with juice
1 tsp. salt
16 oz. linguine
1 lb. shrimp, peeled & deveined
1 1/2 Tbsp. parsley chopped
1/4 cup heavy cream

In a large saucepan, heat 2 Tbsp. olive oil, garlic and jalapenos just until sizzling.  Add the tomatoes and salt.  Simmer for 20 minutes, stirring occasionally.  Meanwhile, bring a large pot of lightly salted water to a boil.  Cook linguine until al dente; drain.  In a large skillet, heat the remaining 2 Tbsp. olive oil over high heat.  Add the shrimp and cook for about 2 minutes, stirring, or until the shrimp turn pink.  Add shrimp to tomato sauce mixture and stir in the parsley and cream.  Cook and stir for 3-4 minutes or until the sauce just begins to bubble.  Serve sauce over pasta.