Heat the oil and butter in a shallow skillet. Add the garlic, fresh thyme, rosemary springs and the chili pepper, stir and saute until the garlic becomes tender.
Add the remaining ingredients except the shrimp and mix well into the oil and butter mixture. Add the shrimp and simmer until the shrimp are pink, about 3 minutes.
Remove the sprigs of fresh herbs and toss with cooked linguine noodles, sprinkle with parsley and serve immediately.
Rather than tossing with linguine noodles, another possibility would be to serve this dish as an appetizer with a crusty, rustic bread for dipping into the rich broth, topped with a spicy shrimp. Deliciously naughty and hazardous to the waistline!