Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Bring a large pot of salted water (8 cups water, 1 tbsp salt) to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Pour in the crushed tomatoes. If using, add the dry white wine and bring to a simmer. Reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

After the sauce has simmered, uncover and increase the heat to medium. Add the seasoned shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque, stirring occasionally. Be careful not to overcook.

Add the cooked and drained linguine directly into the skillet with the shrimp and sauce. Add the reserved pasta water, a little at a time, to help the sauce coat the pasta and achieve your desired consistency.

Stir in the chopped fresh basil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss everything together until well combined.

Divide the Spicy Shrimp Arrabbiata among serving plates. Garnish with fresh parsley and grated Parmesan cheese, if desired. Serve immediately.