In a saucepan, brown the onion and pepper flakes in the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Deglaze with the white wine and reduce by half. Add the tomatoes and cook for about 10 minutes. Adjust the seasoning.
In a large pot of boiling salted water, cook the pasta until al dente. Drain and oil lightly. Set aside.
In a large skillet over high heat, brown the shrimp in the oil. Season with salt and pepper. Add the sauce and bring to boil. Add the pasta and parsley. Adjust the seasoning.
Serve and sprinkle with Parmesan cheese, to taste.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.