In a large bowl, toss the shrimp with a teaspoon of salt and about 2 teaspoons of crushed red pepper flakes. (If you like "heat", use more - but remember! a little goes a long way.) Allow the shrimp to sit in the refrigerator about 1/2 hour to absorb the spice.
In a large, heavy pan, over medium-high flame, heat 2 tablespoons of olive oil.
Add the shrimp and saute (both sides) until translucent - about 2 minutes.
Remove the shrimp to the large bowl and set aside. Add a little olive oil to pan, let it heat up, and then add onion and saute until translucent - about 2 minutes.
Add the tomatoes and juice, wine, garlic and basil, and simmer about 10 minutes to thicken.
Return the shrimp (and its juices) to the pan and make sure to coat the shrimp, simmer about 5 minutes. Serve with pasta (angel hair or thin spaghetti is best).