Pat the shrimp dry and season lightly with salt and pepper. If serving with pasta, bring a large pot of generously salted water to a boil.

Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red-pepper flakes, then cook for 30–60 seconds until fragrant without allowing the garlic to brown.

Arrange the shrimp in a single layer in the skillet and cook for about 1 minute per side, just until they begin to turn pink. Transfer them to a plate so they do not overcook.

Pour the white wine into the skillet and scrape up any flavorful bits from the bottom. Simmer for 1–2 minutes so the wine reduces slightly.

Stir in the crushed tomatoes, kosher salt, and black pepper. Simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until it thickens somewhat.

Meanwhile, cook the linguine or spaghetti until al dente according to the package directions. Reserve about 1/2 cup of pasta water, then drain the pasta.

Return the shrimp to the tomato sauce and simmer gently for 2–3 minutes, just until the shrimp are fully opaque and cooked through. Avoid a long simmer, which can make them rubbery.

Stir in the parsley and optional basil. Toss the sauce with the pasta, adding a little reserved pasta water if needed to loosen it, and serve immediately.