In a large pot, boil fidelini pasta add salt and oil for flavor and to prevent sticking.
In a large skillet, coat bottom with olive oil, add chopped onion and garlic, turn to medium heat.
Once onions start sweating (about 5 minutes), add shrimp, butter, lemon juice, parsley, salt and pepper. Add sliced portobello mushrooms after the shrimp has cooked for about a minute or two. Once the mushrooms and shrimp are cooked (about 6-8 minutes), add capers, about a spoonful of the diced tomatoes and white wine. Simmer for another minute then remove from heat.
Drain pasta and add the two jars of sauce and remaining diced tomatoes and mix together noodles and sauce only. Plate pasta and top with shrimp/mushrooms, sprinkle parsley and Parmesan cheese. Serves great with fresh bread! :)