Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of the starchy cooking water before draining, then set it aside.

In a large skillet over medium heat, add diced pancetta and sauté for about 4-5 minutes until crispy and golden. Remove the pancetta and set aside, leaving the rendered fat in the skillet.

Season the shrimp with salt, pepper, and crushed red pepper flakes. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until opaque. Remove the shrimp and set aside.

Add a drizzle of olive oil if needed. Sauté the minced shallots and garlic for 2-3 minutes until shallots are translucent.

Pour in the white wine, scraping the browned bits from the skillet. Simmer for about 2 minutes to allow the alcohol to evaporate.

Crush the whole peeled tomatoes and add to the skillet. Stir to combine and let the sauce simmer for about 10 minutes until thickened.

Return the cooked linguine to the skillet, adding the reserved pasta water. Add the shrimp, pancetta, fresh basil, lemon zest, and asiago cheese. Toss together over low heat for 2-3 minutes.

Plate the dish and garnish with additional asiago cheese and fresh basil or parsley. Serve warm.