Prepare marinade of oil, wine, garlic, parsley flakes, tarragon, oregano, lemon juice, Worcestershire sauce, salt, and pepper. Marinate peeled shrimp at least 4 hours in refrigerator. Remove shrimp to shallow 12x9-inch baking dish, fitting them in a single layer as tightly together as possible. Spoon about ¼ of the marinade over the shrimp and dot the top with pats of butter. Sprinkle bread crumbs lightly over the top. Bake in preheated 500 degrees F oven 15-25 minutes or until crumbs are nicely browned. Sprinkle Parmesan cheese over individual servings of spinach linguine and place shrimp and a little cooked marinade over each.