Bring a large pot of water to a boil for the pasta. Salt generously — about 1 tablespoon kosher salt per quart of water. Some of the pasta water will be added to the sauce, so you want it to be well seasoned.

Heat the olive oil in a 10-12-inch skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened but not browned, 2 minutes.

Stir in the tomatoes, garlic, thyme, ½ teaspoon salt and black pepper taste. Lower the heat to medium to avoid burning the garlic, and cook until the tomatoes are softened and juicy, 5-6 minutes.

Meanwhile, cook the pasta until al dente, according to package directions. Scoop out and reserve ½-cup of the cooking water before draining.

Turn the heat up under the skillet to medium-high. Add the shrimp, white wine and red pepper. Cook 3-5 minutes, until the shrimp become opaque and tightly curled, stirring them around in the sauce frequently.

Add the cooked pasta and a few tablespoons of the reserved pasta water to the skillet. Toss with tongs to combine with the sauce. Remove from the heat and transfer to a serving bowl or platter, or serve straight from the pan.

Crumble the feta cheese over the pasta and sprinkle the basil or parsley over.