Shrimp Fra Diavolo

• 8 ounces dry fettuccini, uncooked
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 3 tablespoons virgin olive oil
• 1 cup chopped yellow onion
• 1 (14.5 ounce) can Hunts Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 1 cup dry white wine (such as Pinot Blanc or Chardonnay)
• 1 clove garlic, minced
• 1/4 cup chopped fresh flat leaf parsley

1. Prepare fettuccini according to package directions; keep warm.
2. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
3. Heat oil in large skillet over medium-high heat for 1 minute.
4. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque.
5. Remove from pan; keep warm.
6. Add onion to skillet.
7. Cook about 5 minutes, stirring often, or until onion is soft.
8. Add undrained tomatoes, wine and garlic.
9. Cook about 10 minutes over medium heat until sauce thickens a bit.
10. Return shrimp and its juice to pan, stir to combine and heat through.
11. Remove skillet from heat.
12. Stir in parsley.
13. Divide hot, cooked pasta into 4 shallow bowls.
14. Top each with shrimp and sauce.

fettuccini, shrimp, red pepper, kosher salt, virgin olive oil, yellow onion, tomatoes, white wine, clove garlic, flat leaf parsley

Taken from allrecipes.com/recipe/shrimp-fra-diavolo-2/ (may not work)