Place olive oil in a heavy saucepan over medium-low heat. Add sliced garlic, red chile flakes, and black pepper. Cook several minutes, watching carefully, until garlic sizzles and begins to turn pale golden; do not brown. Remove from heat, skim out and set aside the garlic, and keep oil warm.

Melt butter in a sauté pan over medium-high heat; add minced garlic and shrimp and sauté briskly until shrimp are pink and just done through; deglaze pan with wine. Add spaghetti to pan; add garlic-infused olive oil and toss to coat. Add enough of the pasta cooking water to make it ‘saucy’. Garnish with parsley and the reserved garlic. Pass Parmesan at the table.