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1.
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In a large, covered sauce pot over high heat, bring a large amount of salted water to a rapid boil.
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Add pasta and cook until al dente.
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2.
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While the spaghetti is cooking, heat the olive oil in a 12-inch saute pan until hot.
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Add onion and cook, covered, 5 minutes or until tender and golden, stirring often.
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Add garlic, basil, oregano, and crushed red pepper; cook 1 minute.
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3.
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Place whole tomatoes into an appropriately-sized bowl and crush by hand to desired texture.
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Add the tomatoes and their juice and 1/2 teaspoon salt to the pan.
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Bring the mixture to a boil over medium-high heat.
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Reduce heat to medium, add the parsley and red wine and cook, covered, for an additional 5 minutes.
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4.
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Stir in the shrimp and cook, covered, 5 more minutes or until shrimp are opaque.
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Taste the sauce and correct seasoning with additional red pepper, and salt and black pepper to taste.
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5.
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Drain pasta and add the drained spaghetti to the saute pan and toss well to thoroughly combine the sauce and the shrimp.
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Either transfer to 6 separate serving dishes, sprinkling each dish with parsley to dress, or transfer to a large pasta bowl to serve family style.
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6.
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Serve accompanied by crusty Italian bread.
