Prepare the Shrimp:

Start by rinsing the shrimp under cold water, then pat them dry with paper towels. Season the shrimp with a pinch of salt and pepper.

Cook the Pasta:

In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.

Sauté the Shrimp:

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and cook until the onion is soft and translucent, about 5 minutes. Be careful not to burn the garlic as it can turn bitter. Then sauté the shrimp until it turns from opaque to pink. This should only take a few minutes. Be careful not to overcook the shrimp, as they can become tough and rubbery. Set it aside.

Cook the Sauce:

Pour in the marinara sauce. If you’re using white wine, add it now. This will enhance the flavor of the sauce with a touch of acidity and depth. Add the oregano, basil, and red pepper flakes. Season with salt and pepper to taste. Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly

Combine and Serve:

Stir in the fresh parsley and basil into the sauce. Add the cooked pasta to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, you can add a little bit of the reserved pasta water to reach your desired consistency.

Garnish and Enjoy:

Serve the shrimp marinara hot, topped with grated Parmesan cheese. Garnish with additional fresh basil and parsley if desired.