Cook the Pasta:
Bring a large pot of water to a boil. Add 2-3 tbsp of kosher salt and cook 1 lb of DeLallo linguine to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.

Season the Shrimp:
Pat shrimp dry with a paper towel and place in a bowl. Drizzle with 2 tbsp olive oil, 1 tsp kosher salt, and ¼ tsp crushed red pepper flakes.

Cook the Shrimp:
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add shrimp and sauté until cooked through (about 1-2 minutes on the first side and 1 minute on the second side). Transfer shrimp to a plate and lower the heat to medium.

Sauté the Aromatics:
Add the remaining 2 tbsp of olive oil to the skillet. Add garlic, the remaining ¾ tsp crushed red pepper flakes, and oregano. Sauté for 1-2 minutes, until fragrant.

Make the Fra Diavolo Sauce:
Pour in 1 cup dry white wine and bring the heat to medium-high. Let the wine reduce for about 2 minutes. Add drained diced tomatoes and sugar. Stir and simmer for 10 minutes.

Finish the Pasta in the Skillet:
Add the cooked pasta, shrimp (with juices), ½ cup reserved pasta water, and ¼ cup chopped parsley to the sauce. Toss everything together, adding more pasta water if you prefer a looser sauce. Divide among 6 bowls, then serve with a drizzle of extra virgin olive oil, more parsley, lemon wedges, and optional crusty baguette. Finish with flaky sea salt, if desired.