Fill a large stockpot ¾ full of water, add 1 teaspoon salt, and bring to a boil over high heat. Add the linguine and cook until al dente, tender but still slightly chewy, following the manufacturer’s suggested cooking time.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook undisturbed on one side until they start to turn pink, about 1½ minutes. With tongs, turn the shrimp and cook the other side for about 1 minute. Remove the shrimp to a plate and set aside.

Reduce the heat under the skillet to medium, add the shallots, and cook until soft, about 1 minute. Stir in the marinara sauce, oregano, port wine, and sugar and simmer for a few minutes. Drain the pasta in a colander and add to the sauce. Then return the shrimp to the skillet along with the heavy cream and vermouth. Toss together all the ingredients with tongs.

Transfer the pasta to individual serving plates and garnish with chopped basil and parmesan cheese.