Bring a large pot of heavily salted water to a boil. Add linguine and cook for 1-2 minutes less than the package directions for al dente. Reserve 1/2 cup of starchy pasta water, then drain the pasta.

While pasta cooks, pat shrimp dry with paper towels. Season shrimp with 1/2 teaspoon salt, pepper, and 0.5 teaspoon of the red pepper flakes.

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until just pink and slightly opaque. Remove shrimp from the pan and set aside on a plate.

Reduce heat to medium. Add the remaining 2 tablespoons of olive oil to the same skillet. Add minced garlic and the remaining 1 teaspoon of red pepper flakes. Sauté for 1 minute until the garlic is fragrant but not browned.

Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer for 2-3 minutes until the liquid reduces by half.

Stir in the crushed tomatoes, dried oregano, and the remaining 1/2 teaspoon of salt. Bring to a gentle simmer and cook for 10-12 minutes until the sauce has thickened slightly.

Add the cooked linguine, seared shrimp, and any accumulated juices back into the skillet. Pour in the reserved pasta water.

Toss everything together over medium heat for 2 minutes, allowing the pasta to finish cooking in the sauce and the shrimp to heat through.

Remove from heat, stir in the fresh parsley, and serve immediately with additional red pepper flakes if desired.