Heat the olive oil and garlic in a medium skillet over medium-high heat until the garlic is lightly golden, 2 minutes. Add the wine and cook until reduced by half, 3 minutes. Stir in the diced tomatoes and tomato paste. Cook, stirring occasionally, until thickened, 6 to 8 minutes. Stir in the oregano, salt and red pepper flakes.
Add the shrimp to the sauce in an even layer. Simmer over medium heat until opaque, about 8 minutes. Top with chopped parsley and serve with toasted bread.