Combine cannellini beans, onion, red wine vinegar, garlic, oregano, and pepper in a saucepan.

Heat the bean mixture on medium-low heat.

Heat olive oil in a large skillet over high heat.

Add shrimp to the skillet, season with salt.

Cook shrimp for 1-3 minutes, tossing frequently until pink and curled.

Remove shrimp from skillet and set aside.

Add garlic to the skillet and sauté until browned.

Add red pepper flakes and cook for 1 minute.

Add diced tomatoes and chopped basil; stir briefly.

Add lemon juice to the tomato mixture.

Season the tomato sauce with salt and pepper.

Cook the sauce for about 1 minute.

Stir in the shrimp, toss well to reheat.

Spoon the white beans onto a platter.

Drizzle with extra virgin olive oil.

Top with the shrimp mixture.

Sprinkle with chopped Italian parsley.