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1. Heat 1 tablespoon of the oil in large skillet over high heat. Add shrimp, salt and red pepper; cook, stirring, 1 minute or until shrimp are opaque. Add wine; boil 30 seconds. Transfer shrimp and wine to bowl.
2. Reduce heat to medium-high; heat remaining 2 tablespoons oil in same skillet. Add onion; cook 6 to 7 minutes or until lightly browned. Stir in garlic; cook 30 seconds.
3. Add tomatoes, breaking up with spoon. Bring to boil; boil 5 minutes, stirring occasionally. Stir in shrimp; cook 1 minute. Toss with fusilli and parsley in large bowl. Makes 5 servings.