Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, cooking for about 30 seconds until fragrant and slightly golden, filling your kitchen with a warm, spicy aroma.
Add the canned tomatoes to the skillet, crushing them gently with a spoon if whole. Let the sauce simmer gently for about 10 minutes until it thickens slightly and turns a vibrant red, stirring occasionally.
Meanwhile, cook the shrimp in boiling salted water for 2-3 minutes until they turn pink and opaque. Drain well and set aside.
Taste the sauce and adjust the seasoning with a pinch of salt if needed. Squeeze in fresh lemon juice, stirring to brighten the flavors.
Add the cooked shrimp to the tomato sauce, gently tossing to coat and heat through for about 2 minutes. The shrimp should be tender and juicy, absorbing the spicy, fragrant sauce.
Combine the drained pasta with the sauce and shrimp in the skillet, tossing well to ensure everything is evenly coated.
Serve hot, garnished with chopped parsley and an extra squeeze of lemon if desired, for a fresh, herbal finish.
