Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and is cooked through. Remove from the pan and set aside.

Make the Sauce: In the same skillet, add the remaining olive oil and sauté the minced garlic for about 1 minute, until fragrant. Add the diced tomatoes (or fresh cherry tomatoes), oregano, red pepper flakes (if using), and a pinch of salt. Stir and cook for 4-5 minutes until the tomatoes soften and break down slightly.

Deglaze the Pan: Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly.

Combine: Return the cooked shrimp to the skillet and toss to combine with the tomato mixture. Add the cooked linguine and toss everything together. If the sauce is too thick, add some of the reserved pasta water to loosen it.

Serve: Garnish with freshly chopped parsley or basil, and serve hot. Optionally, sprinkle with grated Parmesan cheese.