Heat olive oil in a large pot or deep skillet over medium heat.
Add minced garlic, red pepper flakes, dried oregano, and dried basil. Sauté for 1 minute until fragrant.
Add the raw shrimp to the pot and cook for 2-3 minutes until they just start to turn pink. Remove shrimp from the pot and set aside.
Add the linguine pasta, diced tomatoes with juice, chicken broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 10-12 minutes 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 minutes until shrimp are fully cooked and heated through.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Garnish with chopped fresh parsley before serving.