Shrimp Fra Diavolo

Another recipe from my mom. You know what that means--it's going to be good. Mom gave me this recipe about 4 years ago when I was in college, and I'm just now getting around to pulling it out of my recipe box. I wish I had done so earlier. This is a nice, healthy dish that I really enjoyed, and so did Jonathan (our resident shrimp lover).

Here's the recipe:
1 lb. large shrimp, peeled and deveined
1 tsp. salt
1 tsp. dried red pepper flakes
3 Tbsp. olive oil, plus 1-2 Tbsp.
1 medium onion, coarsely chopped
1 (14.5 oz.) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 tsp. dried oregano leaves
3 Tbsp. chopped fresh Italian parsley
3 Tbsp. chopped fresh basil
Linguine noodles, cooked (I like whole wheat)

Toss shrimp in a medium bowl with 1 tsp. salt and red pepper flakes. Heat 3 Tbsp. olive oil in a heavy large skillet over medium-high heat. Add shrimp and saute a minute, toss, and continue cooking until just cooked through, about 1-2 minutes. Transfer shrimp to a plate; set aside. Add onion to same skillet, adding 1-2 Tbsp. olive oil if needed to the pan. Saute until translucent (about 5 minutes). Add the tomatoes and their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat and cook for 1 minute so that the flavors meld. Stir in the parsley and basil. Season with more salt, to taste, and serve over cooked linguine.