Spread 1 pound of the diced tomatoes on a small roasting pan and smoke for 20 minutes in a backyard smoker or covered barbecue grill according to the manufacturer’s directions. Set aside.
In a large saucepan set over a medium heat, saute the chopped onion in the olive oil until tender. Add the mushrooms, garlic, salt, pepper and oregano and cook for 1 minute. Add the smoked tomatoes, the other pound of diced tomatoes and bring pot to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp and cook for about 5 minutes, until the shrimp are just done. Stir in the basil and turn off the heat.
Meanwhile, cook the pasta according to the package directions. Drain well and toss the sauce in a large preheated bowl. Serve immediately.