Heat a little olive oil in a pot. Add the onion and cook until translucent, about 5 minutes. Add the bell peppers and cook until softened, then add the garlic.

Stir in the tomato paste, then add the canned tomatoes. Rinse out the can with a little warm water and add that too. Season with salt, pepper, and fresh oregano. Simmer uncovered on low heat until the sauce thickens.

At this point, the sauce should look just right! Turn off the heat. If you want, you can blend the sauce for picky eaters in the family!

Add the shrimp and parsley. Mix well!

If you prefer, you can mix the pasta directly into the sauce, but keeping them separate helps both dishes stay fresh longer—especially handy for busy moms who want leftovers for the next day!