In a large 6-quart Dutch oven, bring 4 quarts of salted water to a rolling boil over medium-high heat. Add the spaghetti and cook until just al dente, about 6–7 minutes. Drain the pasta thoroughly and set it aside.

Place the Dutch oven back on the stove and heat 2 tablespoons of olive oil over medium heat. Add the shrimp, sprinkle with 2 teaspoons of salt, and ½ teaspoon of the red pepper flakes. Spread the shrimp evenly across the bottom of the pot and sear until the bottoms turn pink and develop a slight golden hue, about 45–60 seconds. Flip the shrimp and cook until fully opaque. Transfer the shrimp to a small bowl, ensuring any cooking juices are reserved.

Reduce the heat to medium-low and add an additional tablespoon of olive oil to the Dutch oven if needed. Add the diced onion and garlic, stirring frequently to prevent the garlic from scorching. Cook until the onion softens and turns translucent, about 3–5 minutes.

Incorporate the drained diced tomatoes into the pot, followed by the remaining salt, sugar, red pepper flakes, dried oregano, and white wine. Stir everything together and bring the mixture to a gentle simmer. Let the sauce cook for 5–10 minutes, allowing it to thicken and the flavors to meld beautifully.

Return the cooked shrimp and any accumulated juices back into the sauce. Add the chopped parsley, stirring gently to distribute the herbs throughout the mixture.

Reintroduce the cooked spaghetti to the pot, tossing it with the sauce and shrimp until each strand is evenly coated and warmed through. Remove the pot from the heat and serve immediately for a hearty and flavorful meal.

Enjoy the harmony of garlic, tomato, and perfectly cooked shrimp in every bite!