Bring a large pot of salted water to a boil for the pasta. Warm 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant and the garlic turns golden at the edges, about 1 minute.

Pour in the crushed tomatoes, salt, sugar, and a few cracks of black pepper. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens and deepens in color, 8 to 10 minutes.

Nestle the shrimp into the sauce in a single layer. Cook 2 to 3 minutes per side until curled and opaque pink. Remove the skillet from the heat.

Cook the linguine until al dente. Reserve 1/4 cup pasta water, then drain. Add the pasta to the skillet and toss to coat, adding splashes of pasta water if needed until the sauce clings nicely. Plate, top with parsley, and serve hot.