Cook the pasta in salted boiling water for 9-11 minutes or whatever the package says. Drain, reserving a bit of the water.
While the pasta is cooking, prep everything else -- In one bowl add the chopped onion, garlic, oregano, and black and red pepper. In another bowl add the chopped tomatoes and the parsley/cilantro. Measure out the wine, zest and juice the lemon.
Heat a large pan over medium high heat. Add 1-2 tablespoons of extra virgin olive oil and heat until shimmering but not smoking. Add the shrimp and cook until done. (Depending on the size of the shrimp this could be 1 minute, could be 4 or 5. I had 41-50-size shrimp so it didn't take long at all.)
Remove the shrimp to a bowl.
Add a little more olive oil if needed and reduce heat to medium low.
Add the garlic, onion, oregano, red pepper flakes, and black pepper. Cook for 2-3 minutes, stirring regularly.
Add the wine and cook for 1-2 minutes, stirring constantly.
Add the lemon zest and lemon juice.
Add the parsley/cilantro and the tomatoes and toss to coat for a minute or so.
Taste and adjust the seasoning if necessary. Almost certainly going to need to add some Kosher Salt. Cook longer if it's still tasting winey.
Add the pasta into the pan and stir/toss to coat.
Add the shrimp and warm up, maybe 30 seconds.
Add the capers, remove from heat, and serve with Parmesan cheese and more pepper flakes if desired.