Cook spaghetti (1 lb). Boil salted water and cook until al dente. Drain and set aside.
Heat olive oil (2 tbsp) over medium heat. Add shrimp (1 lb), pinch of salt, and red pepper flakes (1/2 tsp). Cook about one minute. Flip and repeat. Set aside.
Heat olive oil (1 tbsp). Add onion (1) and garlic (8 cloves) and cook 3-5 minutes, stirring frequently.
Add diced tomatoes (42 oz), salt (1 tsp), sugar (1 tsp), oregano (1 tsp), and white wine (1 cup).
Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
Return the shrimp (and any accumulated juices) to the sauce. Add the parsley (1/3 cup), stirring to incorporate.
Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.