Bring a medium pot of lightly salted water to a boil. Place a colander in the sink. Throughly rinse produce and pat dry. Mince garlic. Stem and mince oregano, thyme, and parsley. Peel and mince red onion. Rinse shrimp and pat dry. Getting the water boiling first allows you to complete vegetable prep, and then jump right into cooking pasta in the next step.

Add linguine to boiling water and cook 7-9 minutes, or until al dente (still has a hint of firmness). Once cooked, strain pasta in colander and return to pot. Toss with 1 tsp. olive oil and keep covered until ready to serve. Tossing with oil keeps the pasta from sticking.

In a medium pan over medium-high heat, add 1 tsp. olive oil. Once warm, add garlic and onion and cook 1-2 minutes or until fragrant. Add white wine and simmer 1 minute then add diced tomatoes (including juice from the can), a little pinch of red pepper flakes (they're spicy, so use sparingly!), and season with a pinch of salt and pepper.

Allow sauce to come to a light boil, add shrimp, and simmer for about 3-4 minutes, stirring sauce occasionally, until the shrimp curl up, turn bright pink, and reach a minimum internal temperature of 145 degrees. Add oregano and thyme to sauce and cook for another minute. Season with a pinch of salt and pepper.

Ladle a serving of linguine onto a plate or in a shallow dish. Top pasta with fra diavolo sauce and shrimp. Garnish with fresh parsley, remaining red pepper flakes (if you love spice), and black pepper.