1 (14.5 oz) can Italian style diced tomatoes with juices
1/4 cup freshly torn basil leaves
1/4 cup freshly chopped parsley
kosher salt and freshly grated black pepper
1 cup freshly grated parmesan cheese
Bring a large pot of generously salted water to boil. Cook pasta just until almost al-dente (a minute shy of package instructions for al dente.) Drain well and toss with a sprinkle or two of olive oil to prevent sticking (only need to do this if pasta is done before the shrimp/sauce mixture.)
While pasta is cooking: Heat 3 TB olive oil and 1 TB butter in a large heavy skillet over medium-high heat. Add onion and cook 3 minutes, stirring. Add garlic and red pepper flakes, stirring 1 minute.
Toss Old Bay with shrimp (be sure excess moisture has been dried off shrimp first.) Add to skillet and stir 2 minutes or just until shrimp turns opaque. Transfer shrimp mixture to a bowl; keep warm.
Add wine, lemon juice, and diced tomatoes with juices to skillet. Bring to a boil. Add remaining 1 TB olive oil and 3 TB butter, stirring to combine well. Return shrimp mixture to skillet and stir to combine. Add cooked pasta, basil, and parsley to combine. Add kosher salt (approx 1/2 tsp to 1 tsp) and freshly ground black pepper to taste. Serve immediately, sprinkled with freshly grated parmesan.