Heat the olive oil in a large pot or deep skillet over medium heat.
Add the minced garlic and red pepper flakes to the pot and sauté for 1 minute until fragrant.
Add the raw shrimp to the pot and cook for 2-3 minutes until they start to turn pink. Remove the shrimp from the pot and set aside.
Add the linguine pasta, diced tomatoes with their juice, chicken broth, dried oregano, dried basil, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Return the cooked shrimp to the pot and stir to combine. Cook for an additional 2-3 minutes until the shrimp are fully cooked and heated through.
Remove the pot from heat and stir in the chopped fresh parsley and grated Parmesan cheese.
Serve immediately, garnished with additional Parmesan if desired.