Pour olive oil into a heavy sauce pan; place over medium-low heat. Add the garlic and hot pepper flakes and cook, stirring occasionally, until the garlic is fragrant and turning golden; do not brown. Using a slotted spoon, remove and discard garlic. Reduce heat to very low and keep oil warm.

Season shrimp with salt to taste. Place 1 tablespoon of the garlic-infused oil in a sauté pan over medium-high heat. When oil begins to shimmer, carefully add shrimp and sauté until shrimp turns pink and is cooked through, about five minutes. 

Cook pasta according to package directions. Drain and return to the hot pot; add the warmed garlic-infused oil and stir to coat thoroughly. Add shrimp and toss; serve at once. Garnish with parsley or basil, pass the parmesan cheese and additional hot pepper flakes.