Peel the shrimp and add them to a large bowl.

Thoroughly dry them with paper towels.

Mix in the peppers, salt, and 3 tablespoons of olive oil until combined. Leave uncovered to marinate at room temperature or in the refrigerator for 15 to 30 minutes.

Add 2 tablespoons of olive oil to a large saucepot or skillet over medium heat.

Pour in the marinated shrimp and sauté for only 1 to ½ minutes. It’s ok if all the shrimp are not perfectly pink.

Set the shrimp to the side on a plate.

Add the remaining 1 tablespoon of olive oil to the pan over low to medium heat and cook the onions while frequently stirring for 8 to 10 minutes or until browned.

Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.

Deglaze with the white wine and cook over medium heat until it is au sec or almost gone. There should be a 1 to 2 tablespoons remaining.

Add the crushed tomatoes, red pepper flakes, and oregano, and cook over medium heat for 4 to 5 minutes.

Season with salt and pepper.

At this stage, you can add the shrimp directly to the pot, toss in the sauce, and cook for 2 minutes over low to medium heat until they're fully cooked. Garnish with chopped parsley and more red pepper flakes.

If you want to turn this into pasta, cook the pasta in a large pot of boiling salted water for 8 to 10 minutes or according to the package. It should be al dente or slightly firm but not crunchy.

Drain the pasta and toss with the shrimp and sauce until coated. Garnish with chopped parsley and more red pepper flakes.