Shrimp Fra Diavolo with Linguine

1 1/4 pound shrimp, peeled and deveined
4 tablespoons olive oil
1/4 cup pancetta, finely diced
2 garlic cloves, sliced
1 large onion, thinly sliced
1 cup white wine
2 cans Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano
1 tablespoon lemon zest
1 teaspoon red pepper flakes
1 tablespoon fresh oregano, chopped
1/4 cup fresh basil, chopped
3 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1 pound linguine, cooked according to pachage or until al dente
1 cup grated Parmesan cheese