Season the cleaned and patted dry shrimp with salt and black pepper, ensuring each piece is evenly coated.

In a large skillet, heat olive oil over medium heat, add minced garlic and crushed red pepper flakes, sauté until fragrant.

Pour in the crushed tomatoes and white wine into the skillet. Stir and let simmer for 5 to 7 minutes.

Add seasoned shrimp to the sauce, cook for 3 to 4 minutes until shrimp turn pink and opaque.

Stir in chopped parsley and adjust salt and pepper as needed before serving.

Serve over pasta and enjoy with a sprinkle of Parmesan cheese if desired.