Spicy Pasta with Shrimp and Tomatoes

Ingredients

1/4 cup	60 ml	olive oil
1 pound	455 g	large shrimp (about 20), peeled, deveined, divided
12 ounces	340 g	fideo, vermicelli, or angel hair pasta, broken into 3-inch pieces
1		medium red onion, chopped
3 tbsp	45 ml	fish sauce
2 tsp	10 ml	sambal oelek
1 1/2 cups	360 ml	canned whole peeled tomatoes (about 10 tomatoes), plus purée
1/4 cup	60 ml	parsley, chopped
to taste		kosher salt, freshly ground pepper
for serving		lime wedges (for serving)

Real Talk: If you really, really, truly don't have time to cook and want to shave off 15 minutes of prep time, buy cleaned and deveined shrimp. Boom. You are so welcome.
Heat oil in a large pot over high. Cook half of shrimp until lightly browned and just cooked through, about 1 minute per side; transfer to a plate with a slotted spoon. Repeat with remaining shrimp; set aside.
Reduce heat to medium-high and cook pasta, stirring to coat in oil, until noodles begin to brown and smell toasted, about 4 minutes. Add onion and cook, stirring occasionally, until onion is just tender, about 4 minutes. Add fish sauce and sambal oelek and cook, stirring, until sambal turns brick red, about 1 minute. Add tomatoes, breaking up with a spoon, then stir in 3 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until pasta is tender and coated with sauce, about 10 minutes. Stir in parsley; season with salt and pepper.
Transfer pasta mixture to a serving platter; top with shrimp. Serve with lime wedges alongside.