Combine the shrimp marinade ingredients in a bowl. Add the shrimp and marinate for 1-2 hours.
Preheat the oven to 350°F.
In a large saucepan, heat the olive oil for the pasta sauce. When hot, add the onions, garlic, capers and chile flakes and cook over medium heat until the onions are very soft, 10-15 minutes. Add the roma tomatoes, lemon juice and anchovies and cook until fragrant, 10-15 minutes more, stirring regularly. Add the tomato paste, whole canned tomatoes, chile sauce, paprika, salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until slightly reduced, about 30 minutes. With an immersion or regular blender, purée the sauce, leaving a few chunks in tact.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, toss with the kale, and drizzle with olive oil.
Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.
To serve, toss the linguine with the tomato sauce and shrimp. Top with shaved parmesan.