Cook the linguine in a large pot of salted boiling water according to package instructions until al dente, then drain and set aside.

Rinse, peel, and devein the shrimp, then season them with salt and pepper to taste.

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.

In the same skillet, add the remaining butter and chopped onion. Cook until the onion softens, then add garlic and cook for 30 seconds until fragrant.

Pour in the white cooking wine, cooking until reduced by half, which should take about 3 minutes.

Stir in oregano, parsley, basil, and chicken broth, allowing the mixture to simmer for another 2-3 minutes.

Add the cooked shrimp and linguine back into the skillet, tossing everything to coat with the sauce. Serve immediately and enjoy!