First, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente.

Next, drain the pasta and set it aside. Keep a cup of the pasta water for later use.

Then, in a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Now, add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

So, pour in the white wine, chicken broth, and heavy cream. Bring the mixture to a simmer and let it cook for about 5 minutes until it thickens slightly.

Plus, stir in the grated Parmesan cheese, dried oregano, and dried basil. Cook for another 2 minutes, stirring until the cheese is fully melted.

Now, add the cooked linguine to the skillet and toss it in the creamy sauce. If the sauce is too thick, add a little pasta water to reach your desired consistency.

Finally, return the cooked shrimp to the skillet and stir to combine. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.