Heat a skillet on medium heat. Add olive oil and when hot, add minced garlic and diced yellow onion. Sauté on medium heat until the onions are translucent and garlic is fragrant and begins to brown.

Add in halved cherry tomatoes and 2 tbsp of white wine and let this simmer for about 4 minutes.

Next, while waiting, season shrimp with salt, pepper, and some lemon juice in a bowl. Let them sit and marinate while the sauce cooks.

To the skillet, add an 8 ounce can of smooth tomato sauce, ½ cup water, ½ tsp of oregano, ⅛ tsp of red pepper flakes, and 1 tbsp of minced fresh parsley. Stir everything together and bring to a low boil. Let simmer for about 5 minutes.

Once the sauce has thickened a bit, drain the liquid from the shrimp and add to the skillet. Lower the heat to a simmer, cover the skillet, and cook for about 6-8 minutes or until shrimp are pink.

Finish the dish off with some of the remaining parsley and some grated parmesan.