In a large pan, heat the olive oil over medium heat. Add the garlic and fresh chili, saute until the garlic is fragrant but not browned, about 1 minute
Increase the heat to medium-high. Add the shrimp to the skillet and cook until they start to turn pink, 1 to 2 minutes per side
Remove the shrimp from the pan
Pour wine into skillet, scraping up browned bits from the bottom. Let it simmer and reduce by half. Stir in the crushed tomatoes and oregano. Season with salt and pepper. Lower heat and let sauce simmer for about 10 minutes to allow the flavors to meld
Return the shrimp to the skillet and cook just until heated through
Add the cooked pasta to the skillet with the shrimp and sauce
Toss everything together, ensuring that the pasta is well coated with the sauce. If the sauce is too thick, add a little pasta water to loosen it
Serve hot, garnished with fresh basil and Parm, if using
