#1 In a large pan, heat the olive oil over medium heat. Add the garlic and fresh chili, saute until the garlic is fragrant but not browned, about 1 minute #2 Increase the heat to medium-high. Add the shrimp to the skillet and cook until they start to turn pink, 1 to 2 minutes per side #3 Remove the shrimp from the pan #4 Pour the wine into the skillet, scraping up any browned bits from the bottom. Let it simmer and reduce by half. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Lower the heat and let the sauce simmer for about 10 minutes to allow the flavors to meld #5 Return the shrimp to the skillet and cook just until heated through #6 Add the cooked pasta to the skillet with the shrimp and sauce #7 Toss everything together, ensuring that the pasta is well coated with the sauce. If the sauce is too thick, add a little pasta water to loosen it #8 Serve hot, garnished with fresh basil and Parm, if using.