Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions, about 8-10 minutes until al dente. Drain and reserve a cup of pasta water.

In a Dutch oven, heat olive oil over medium heat. Add chopped sweet red and green peppers, onion, and minced garlic. Season with salt, pepper, oregano, and red pepper flakes. Sauté for 4-5 minutes until softened.

Add the shrimp to the sautéed vegetables. If using raw shrimp, cook for an additional 2-3 minutes. For pre-cooked shrimp, stir for around 2 minutes to warm through.

Add the drained linguine to the Dutch oven with the shrimp and vegetable mixture. Toss together, adding reserved pasta water gradually for desired consistency.

Plate the pasta immediately, sprinkling with Parmesan cheese. Garnish with cracked black pepper or additional red pepper flakes.