Fill a stock pot a little over halfway with water, season generously with sea salt and heat with a high heat

In the meantime, pat the shrimp dry with paper towels, then season with sea salt & black pepper, roughly chop the garlic, cut the cherry tomatoes in half and roughly chop the parsley, also heat a large fry pan with a medium heat

Once the water comes to a boil, add in the pasta, mix every 2 to 3 minutes so the pasta evenly cooks and doesn't stick together

While the pasta is cooking, add in the extra virgin olive oil into the hot fry pan, immediately add in the chopped garlic, mix continuously

After 1 minute and the garlic is fragrant, add in the cherry tomatoes and mix continuously, after 3 minutes and the tomatoes are lightly sauteed, add in the dried oregano and season with sea salt & black pepper, mix, then add in the white wine, mix and simmer

Once the alcohol has been cooked off, about 3 minutes, add in the shrimp and mix continuously, after 1 to 2 minutes and the shrimp are cooked through, turn off the heat

Once the pasta is cooked al dente, check the pasta cooking instructions, transfer directly from the stock pot into the fry pan with the tomatoes and shrimp, then add in 2 tbsp (8 grams) chopped fresh parsley and mix

Serve directly out of the fry pan or transfer into serving dishes, enjoy!