Place the first five ingredients in a 10" skillet. Cook until the shrimp are about three quarters of the way done. Add marinara sauce and bring to a boil. Pour the sauteed mixture over the cooked linguine in a large serving bowl. Garnish with parmesan cheese and parsley. If desired, this dish may be cooked without oil or by using a light spray of olive oil flavored Pam.

Marinara Sauce:

2 Tbsp. extra virgin olive oil
1 cup diced onion
1/4 cup minced garlic
1/4 cup chopped parsley
2 Tbsp. fresh basil
1 tsp. oregano
2 tsp. salt
1 tsp. black pepper
2 tsp. sugar
2 bay leaves
6 cups diced tomatoes
1 cup stock or water

Saute the onions and garlic in the olive oil until the onions turn clear and the garlic releases its flavor. Add the herbs and seasoning and mix well. Cook one minute. Add the diced tomatoes and stock. Cook until thickened (about 45 minutes). The sauce should coat the back of a spoon.