Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. Set the pasta aside and keep it warm.

Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently until fragrant.

Add the chopped onion and cook for another 3-4 minutes until softened.

Sprinkle in the red pepper flakes and cook for 30 seconds.

Pour in the crushed tomatoes, white wine (optional), oregano, basil, and sugar. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.

While the sauce simmers, heat 2 tbsp of olive oil in another skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika (if using).

Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.

Add the cooked shrimp to the simmering sauce and stir to coat.

Add the cooked pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce and ensure it coats the shrimp and pasta well.

Plate the pasta and shrimp, garnishing with fresh parsley and grated Parmesan cheese if desired.

Serve immediately for a delicious, bold meal!