Instructions:
Cook the pasta al dente according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Add the shrimp to the pan and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside. Deglaze the pan by adding the white wine and scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the wine is slightly reduced. Add the chicken or vegetable stock to the pan and bring to a boil. Cook for another 2-3 minutes until the broth has reduced slightly. Return the shrimp to the pan and add the cooked pasta. Mix well until everything is well coated with the sauce. Stir in the chopped parsley and season with salt and pepper. Serve the shrimp pasta hot and topped with grated Parmesan cheese. Bon appetit!
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