Fill a stock pot with water and salt generously. Heat over medium to boiling in preparation for adding the pasta.
Heat the olive oil in a sauté pan and add the shrimp. Cook until they just turn pink then remove from pan and set aside.
Add the chopped onions to the pan and a bit more olive oil if needed. Add in the crushed garlic and a pinch of red pepper flakes, salt & pepper, and oregano and cook over medium heat for a few minutes.
Deglaze pan with white wine and juice from lemon. Simmer until reduced by half. Return the shrimp back into the pan and salt & pepper to taste. Keep warm while you cook the pasta.
Drop the fresh pasta into the boiling water and cooked to desired tenderness. Just a few minutes for fresh pasta. Drain and add to pan of shrimp.
Stir in butter until melted and creamy and garnish with chopped parsley. Divide into 4 pasta bowls and serve.