3/4 lb shrimp, peeled and deveined
salt and black pepper to taste
1/2 tbsp olive oil
2 tsp red pepper flakes
1 small onion, chopped
2 cloves garlic, minced
1/4 tsp dried oregano or thyme
1 can (28 oz) crushed tomatoes
1 cup dry white wine
8 oz spaghetti
2 tbsp chopped flat-leaf parsley