In a large skillet or saucepan over medium high heat, add the olive oil. Once it is hot, add the smashed cloves of garlic and sauté. Tilt the pan to make sure the oil covers the garlic and cook it for 2 minutes to infuse the oil with the garlic flavor. Cut the tops off of the tomatoes and crush them with your hand into the pan, squeezing all the juice from them. Add salt, pepper, red pepper flakes, bay leaves and oregano. Break the tomatoes into small pieces and cook for one minute. Add the wine and the stock. Bring to a boil and cook for 2 minutes. Check the seasoning. You may need to add a bit more salt and pepper.
Add the shrimp and allow them to cook for 2 minutes. Squeeze the lemon halves over the shrimp and drop both halves into the pan. Flip the shrimp and cook another 2-3 minutes on the other side or just until the shrimp turn pink. Remove from heat. Add the butter and the parsley. Cover and let stand for 2 minutes.
Serve over cooked hot pasta.