Shrimp Fra Diavola

HUNTS's has supplied me with a ton of recipes. I can't wait until October I hope they do another recipe a day then.

8 ounces of uncooked fettuccine (I used linguine)
1 lb. large shrimp, peeled and deveined
1 teaspoon red pepper flakes ( I recommend 1/2 teaspoon it was pretty hot)
1/2 teaspoon kosher salt
3 tablespoons virgin olive oil
1 medium onion, chopped
1 can (14.5 ounces ) Hunts Diced Tomatoes with Basil, Garlic, and Oregano, undrained
1 teaspoon minced garlic
1 cup dry white wine
1/4 cup chopped fresh flat leaf parsley

1. Prepare fettuccine according to package directions; keep warm. Meanwhile toss shrimp with red pepper flakes and salt; set aside

2. Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until cooked through. Shrimp will turn pink and opaque. Remove from pan; ;keep warm

3. Add onion to pan. Cook about 5 minutes, stirring often or until onion softens. Add tomatoes and their liquid, the wine and garlic. Cook about 10 minutes over medium heat until sauce reduces a bit. Return shrimp and drippings to pan, stir to combine and heat through.

4. Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.