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Cook the pasta according to package directions until al dente. Drain and reserve.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2 to 3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Cook for 1 to 2 minutes until the wine reduces slightly.
Add the chicken or vegetable stock to the pan and bring to a boil. Cook for another 2 to 3 minutes until the stock reduces slightly.
Return the shrimp to the pan and add the cooked pasta. Toss well until everything is well coated with the sauce.
Add the chopped parsley and season with salt and pepper to taste.
Serve the shrimp pasta piping hot, topped with grated parmesan. Enjoy!
