Gather all ingredients and prepare your tools, including a large skillet, sharp knife, and cutting board.
Heat the olive oil over medium heat in the skillet until shimmering, then add the sliced garlic. Cook for about 30 seconds until fragrant, listening for a gentle sizzle and watching the garlic turn just golden.
Add the red pepper flakes to the skillet and stir quickly to release their spicy aroma, about 10 seconds. Immediately pour in the crushed tomatoes, stirring to combine everything into a vibrant, bubbling sauce.
Season the sauce with salt and pepper, then reduce the heat to low and let it simmer uncovered for about 10 minutes, stirring occasionally. The sauce should thicken slightly and smell smoky and spicy, with a lively red hue.
While the sauce simmers, pat the shrimp dry and prepare to cook them quickly. Once the sauce is ready, increase the heat to medium-high, creating a hot surface for searing the shrimp.
Arrange the shrimp in a single layer in the hot skillet and cook for about 2 minutes per side. They should turn opaque and pink, with a slight jiggle when done—avoid overcooking to keep them tender and juicy.
Gently toss the cooked shrimp into the sauce, coating them evenly. Cook together for another 1-2 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed.
Remove from heat and sprinkle with freshly chopped parsley. Squeeze a little lemon over the top if desired for brightness. Let sit for a minute to let the flavors settle.
Serve immediately over pasta or with crusty bread, ensuring each bite is a perfect balance of spicy tomato sauce and tender shrimp.
