Instructions

Bring a large pot of water to a boil.  When the water is boiling, salt the water and add the spaghetti.  Cook according to the package directions to al dente.  Drain spaghetti and return it to the pot, making sure to reserve a cup of the startchy cooking water.

Meanwhile, toss the shrimp with 3/4 teaspoon salt and 1/8 teaspoon of the red pepper flakes.  Heat 2 tablespoons of the oil in a large skillet over high heat.  Add the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn color, about 30 seconds.  Stir the shrimp and cook until the shrimp are colored on both sides.  Remove the shrimp to a bowl and let the skillet cool for a few minutes.

Add 3 tablespoons of the oil back to the cooled pan.  Add 3 tablespoons of the garlic and cook over low heat, stirring often, until the garlic foams and is sticky and straw-colored – about 10 minutes.  Stir in the remaining 1/8 teaspoon red pepper flakes, the tomatoes, sugar and 3/4 teaspoon salt.  Bring to a simmer and cook until thickened, about 8 minutes.

Stir the remaining 1 tablespoon garlic, the parsley and the reserved shrimp and any accumulated juices into the tomato sauce.  Continue to simmer until the shrimp are heated through, about 1 minute.

Stir the tomato/shrimp mixture, plus the remaining tablespoon of olive oil into the drained spaghetti.  Toss to coat.  Season with salt and pepper to taste.  Add the reserved cooking water as needed to loosen up the sauce before serving.  Sprinkle with additional parsley.