In a large skillet, sautee minced garlic and red pepper flakes until just aromatic. Add tomatoes, olives,

sundried tomatoes and shrimp. Cook just until shrimp start to turn pink. Pour in wine and simmer until wine

starts to reduce and shrimp is cooked all the way through. Add basil at the last second of cooking.

Immediately fold in cooked pasta. If pasta is too tight, add some reserved pasta water, or more butter and/or

olive oil can be added to loosen dish. Sprinkle pasta dish with parmesan cheese once plated.