Heat olive oil in a large pot or deep skillet over medium heat.
Add minced garlic and chopped onion to the pot and sauté for 2-3 minutes until fragrant and translucent.
Add the raw shrimp to the pot and cook for 2-3 minutes until they start to turn pink. Remove shrimp from the pot and set aside.
Add the linguine pasta, canned diced tomatoes (with juices), chicken broth, red pepper flakes, dried oregano, dried basil, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Return the cooked shrimp to the pot and stir gently to combine. Cook for an additional 2 minutes until shrimp are heated through.
Remove the pot from heat and stir in fresh parsley and lemon juice.
Serve immediately, garnished with extra parsley if desired.