Bring a large pot of salted water to a boil, then add the pasta. Cook until just al dente, about 8-10 minutes, then drain and set aside.
While the pasta cooks, peel and devein the shrimp if needed, then pat them dry with paper towels to remove excess moisture.
Finely chop the garlic cloves and measure out a teaspoon of chili flakes. Prepare fresh parsley by chopping roughly.
Heat the olive oil in a large skillet over medium heat until shimmering, then add the minced garlic. Sauté for about 30 seconds until fragrant and slightly golden, filling the kitchen with a warm aroma.
Add the chili flakes to the garlic and oil, stirring quickly to release their smoky heat for about 15 seconds, taking care not to burn the garlic.
Pour in the crushed tomatoes, stirring well, and bring the mixture to a gentle simmer. Let it cook uncovered for about 15 minutes until the sauce thickens slightly and deepens in color, filling the air with a bright, smoky tomato aroma.
While the sauce simmers, add the shrimp to the skillet. Cook for 2-3 minutes, turning them pink and opaque, until they are perfectly tender and juicy.
Check the sauce: it should be vibrant red and slightly thickened. If it’s too thick, stir in a splash of reserved pasta water to loosen it, then cook for another minute.
Add the cooked pasta to the skillet, tossing gently to coat each strand evenly with the spicy tomato sauce. Let everything cook together for 1-2 minutes to meld the flavors.
Finish by sprinkling the chopped parsley over the pasta, giving it a bright, herbal lift. Taste and adjust the seasoning with salt or more chili flakes if desired.
Serve immediately, garnished with extra parsley or chili flakes for an added kick. Enjoy the fiery, flavorful shrimp arrabbiata while hot!
