Step 1

Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.

Step 2

While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.

Step 3

In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.

Step 4

Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.

Step 5

Add the cooked pasta to the pan, and toss to coat. Add some of the pasta starchy water if you need to.

Step 6

Finally, add the cooked shrimp. Allow the shrimp to warm through briefly (another 30 seconds), then remove the pasta from heat.

Step 7

To finish, sprinkle a little grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!