Shrimp Fra Diavolo

1 1/4 pound shrimp, peeled and deveined
4 tablespoons olive oil
1/4 cup pancetta, finely diced
2 garlic cloves, sliced
1 large onion, thinly sliced
1 cup white wine
2 28 cans diced tomatoes
1 tablespoon lemon zest
1 teaspoon red pepper flakes
1 tablespoon fresh oregano, chopped
1/4 cup fresh basil, chopped
3 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1 pound linguine, cooked according to pachage or until al dente
1 cup grated Parmesan cheese

In a large skillet, heat olive oil over high heat. Season shrimp with salt and pepper. Add the shrimp to the hot pan and cook for 2 minutes, toss and remove from pan onto a large plate.

Add the pancetta, onions, and garlic to the pan and cook for 8 minutes, make sure not to burn the garlic. Add white wine, diced tomatoes, lemon zest, chili flakes, oregano, basil and parsley. Season with salt and pepper and cook for 15 minutes. Add the shrimp back to the pan and toss. Add linguine to the pan and toss to coat all of the pasta.

Divide linguine among 4 individual plates and top with grated parmesan cheese.