Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.
Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. (I cooked longer than this to boil off more alcohol.)
Add butter to skillet, stirring until melted, and stir in shrimp.
Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes.
Reserve one cup pasta-cooking water, then drain pasta in a colander.
Toss pasta well with shrimp mixture and a sprinkling of parsley in a large bowl, adding some of the reserved cooking water if necessary to keep moist.
February 14, 2011 Made this for mom and dad when they came to help me with my gall bladder surgery. Delicious! Perfect for three people. Gourmet/April 2006