Heat 2 tablespoons of extra virgin olive oil in a large sauté pan over medium-high heat for 1-2 minutes until it shimmers.

Add the peeled, deveined shrimp and cook for about 2 minutes on each side until pink and lightly browned. Remove and set aside.

In the same pan, add one finely chopped red onion and 3 minced garlic cloves. Sauté for about 2 minutes until the onion is translucent.

Pour in ½ cup of dry white wine, scraping the bottom of the pan. Cook for 2-3 minutes until reduced by half.

Stir in ½ cup of chopped green olives and 2 tablespoons of capers, cooking for another 2 minutes.

Add one 14-ounce can of crushed tomatoes and 1 teaspoon of dried oregano to the pan. Stir well and simmer for about 10 minutes.

In a separate pot, boil salted water and cook 8 ounces of fettuccine according to package instructions. Reserve ¼ cup of pasta water before draining.

Combine cooked pasta, sauce, and shrimp in the pan, tossing everything together over medium heat for 1 minute.