Begin by boiling a large pot of salted water. Add the linguine and cook according to the package directions until al dente, usually about 8-10 minutes.

In a large skillet, heat over medium-low heat and add the pancetta. Sauté for about 5-7 minutes until it becomes crispy and golden. Use a slotted spoon to remove the pancetta, leaving the rendered fat in the pan.

Season your shrimp with salt, black pepper, and generous crushed red pepper flakes to taste. Increase the heat to medium and add the shrimp to the skillet. Cook each side for about 2 minutes until golden and opaque, then set aside.

In the same skillet, add minced shallots and garlic. Sauté for about 2 minutes until translucent. Pour in the white wine, scraping up any flavorful brown bits from the bottom.

Add the canned whole peeled tomatoes to the skillet, breaking them up with a spoon. Mix in the crushed red pepper flakes and a pinch of salt. Let simmer for about 10 minutes.

Once the sauce has thickened, add the cooked linguine, reserved pasta water, shrimp, crispy pancetta, fresh basil, lemon zest, and asiago cheese. Toss everything together over low heat until well combined and heated through.

Divide the Shrimp Fra Diavolo among bowls. Garnish with additional asiago cheese and fresh parsley. Serve immediately.