Add shrimp, salt and crushed red pepper to a medium bowl and toss to coat.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp; cook and stir until cooked through, about 2 minutes. Transfer shrimp to plate and set aside.
To the same skillet add remaining tablespoon of olive oil and onion; cook and stir 5 minutes, or until translucent.
Add tomatoes with juices, wine, garlic and oregano. Reduce heat; stir and simmer 10 minutes or until sauce is slightly thickened.
Meanwhile, cook linguine in a large pot according to package directions (see recipe note #1) until al dente; drain (do not rinse).
Add shrimp and pasta to tomato mixture; toss well to combine. Stir in basil and parsley; serve.
Try to time the pasta so that it finishes cooking about the time that the sauce finishes simmering (just before you return the shrimp). If your pasta finishes earlier, drain into a colander in the sink (do not rinse) and reserve a cup or so of the pasta water. Just before adding to tomato mixture, toss pasta in colander with cooking water to loosen and separate any strands that stick together.
You can use large shrimp for this recipe, but you may want to cut them in half crosswise.
Use whatever olive oil you have on hand. Because you're cooking with it, extra-virgin olive oil is not essential.
For the canned tomatoes, crushed tomatoes or whole tomatoes that you crush in the skillet will also work.
If you like your Shrimp Fra Diavolo fiery hot, feel free to add crushed red pepper to taste!