Season the shrimp with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside.

In the same skillet, add 3 tablespoons of olive oil and sauté minced garlic and red pepper flakes for 1-2 minutes until fragrant and golden.

Pour in white wine (or chicken broth) to deglaze the pan. Allow to simmer for 2-3 minutes. Stir in crushed tomatoes, tomato paste, sugar (if desired), oregano, basil, salt, and pepper. Let simmer for 10 minutes.

Bring a pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Return the shrimp to the skillet for 2 minutes to warm through. If the sauce is too thick, add reserved pasta water to adjust consistency. Toss in linguine to coat with sauce.

Serve in bowls, garnished with parsley and lemon wedges.