In a small bowl, stir together half the olive oil, oregano, salt and pepper. Add the shrimp and toss together to coast them.
Heat a skillet or griddle pan on medium high heat. Cook the shrimp until done, about 2 minutes per side. Transfer to a bowl.
Lower the heat to medium and add 1 tablespoon of butter and the rest of the oil. Cook the onions, red pepper flakes and thyme, stirring, until onions are soft, about 5 minutes.
Add the chopped tomato and garlic and cook 2 minutes, then add the wine and cook until the liquid mostly evaporates. Add this to the bowl of shrimp.
Add the other tablespoon of butter (and another one if there is no other liquid left in the pan). Stir in the flour and cook for a few minutes, stirring the whole time. Whisk in the milk and broth.
Bring to a boil, then reduce heat and simmer until the sauce thickens, about 10-15 minutes.
Cook the pasta and when it's done, drain it and stir it into the sauce, then stir that all together with the shrimp and tomato mixture.
Sprinkle the cheese on top of the pasta and stir, then serve.