In a large skillet over medium-high heat, heat 1/4 c. olive oil. Season shrimp with salt. Add shrimp in an even layer, and sear on each side, 5 minutes. Remove to a plate.
Add 1/4 c. olive oil to pan. Sweat shallot and garlic, until shallot is light pink and nearly translucent, 2 to 3 minutes. Add ceringola olives, brine and vermouth, cook until vermouth begins to simmer and cooks off, about 3 to 4 minutes.
Meanwhile, in a large high sided skillet over high heat, bring water to boil. Salt boiling water and add thin linguini. Cook until al dente, according to package instructions.
Transfer Colavita thin linguini, shrimp, and parsley into the sauce mixture. Add 1/4 to 1/2 cup reserved pasta water for desired sauce consistency.