Using a large saucepan, add olive oil and place over medium heat.

Place canned tomatoes in a large ziptop bag and crush with your hands. (Tip: the ziptop bag is to prevent tomato juice from going everywhere!)

Transfer tomatoes into saucepan; stir and bring mixture to a simmer. Reduce heat to medium-low and let simmer, stirring occasionally, for 20-30 minutes.

Fill a large pot with salted water and cook linguine according to package directions. Drain cooked pasta, but reserve ~1 cup of pasta water.

Using a large skillet, add 1 Tbsp of butter and place over medium heat. Once butter has melted, add the Panko bread crumbs. Sauté, stirring occasionally, for 2-3 minutes, or until bread crumbs have turned golden brown in color.

Transfer bread crumbs into a small bowl. Add 2 Tbsp of chopped parsley, ½ tsp salt and ¼ tsp black pepper; stir until well combined. Set mixture aside.

Pat shrimp dry with a paper towel and sprinkle remaining ½ tsp of salt and ¼ tsp of black pepper on top; set shrimp aside.

Add the olive oil and remaining 2 Tbsp of butter to the large skillet and place over medium heat. Add sliced onions and sauté, stirring occasionally, for 4-5 minutes, or until onions have softened.

Add garlic to the skillet, stir and sauté for 1 more minute.

Add shrimp to the skillet in one layer and sauté for 1 minute per side. Add wine and simmer for 3 minutes.

Add Sauce (from above) and remaining 2 Tbsp of Italian parsley; stir until well combined. Heat over medium heat until simmering.

Add cooked pasta, stir and continue simmering for 1-2 minutes.

Add several tablespoons of the reserved pasta water (as needed) and stir.