In a pot of salted boiling water, cook the pasta until al dente. Drain and lightly oil. Set aside.
In a large skillet over high heat, brown the shrimp in the oil for 1 minute on each side. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the onion with the pepper flakes. Add oil, if needed. Season with salt and pepper. Add the pine nuts and garlic and cook for 1 minute. Deglaze with the white wine. Add the tomatoes, sundried tomatoes and shrimp. Bring to a boil and simmer for 2 minutes. Add the pasta. Stir to combine and heat throughout. Adjust the seasoning.
Serve and sprinkle with Parmesan cheese and basil.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.