Cook the Pasta

1. Boil the Pasta: Cook the pasta according to the package instructions in salted water until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.

Prepare the Sauce

1. Sauté Garlic and Red Pepper Flakes: In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using), cooking until fragrant (about 1 minute).
2. Add the Shrimp: Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes on each side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the diced tomatoes and white wine (or chicken broth), scraping any browned bits from the bottom. Stir in the dried oregano and basil.
4. Simmer the Sauce: Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
5. Finish the Sauce: If using, stir in the heavy cream and adjust the seasoning with salt and pepper.

Combine Everything

1. Toss the Pasta: Add the cooked pasta to the skillet, tossing to coat in the sauce. Add some reserved pasta water if the sauce is too thick.
2. Add the Shrimp Back: Return the cooked shrimp to the skillet, tossing everything together until well mixed.

Garnish and Serve

1. Plate the Pasta: Divide the pasta among serving plates.
2. Garnish: Top with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.