Heat 2 tablespoons olive oil in a medium skillet over medium heat. Cook shrimp, garlic, and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with a slotted spoon and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, cook tomatoes with remaining 1 tablespoon olive oil, oregano, and basil in the wine mixture over medium heat until tender, about 10 minutes.