Cook pasta according to package directions until al dente. Drain pasta and set aside.While the pasta is cooking, heat 2 tablespoons oil in a large skillet over medium-high heat until hot.
Add 1½ teaspoons of the garlic and the shrimp to the skillet in a single layer. Season shrimp salt and black pepper. Sauté and stir the shrimp for 1 minute, shrimp will not be fully cooked. Transfer the shrimp and any accumulated juices from the skillet to a plate and set aside.
Add the remaining oil and onion to the hot pan and sauté over medium low heat for 5 minutes until the onions have softened.
Add the wine to the skillet and simmer over medium heat, stirring often, for 3 minutes or until the wine has reduced to half. Stir in the tomatoes, remaining garlic, red pepper flakes, basil, and oregano. Cook for 1 minute, stirring constantly. Add the tomato paste and lemon juice, cook for 1 minute.
Return the shrimp to pan and cook for 2 minute or until shrimp is thoroughly cooked.
Serve the shrimp mixture sprinkled with fresh parsley and grated parmesan cheese (if using) over the cooked pasta.