Drain the tomatoes into a bowl but do not throw away the tomato juice in the can. Crush the tomatoes in the bowl so that they are broken up but still chunky.
Make the garlic breadcrumbs. In a small nonstick pan, heat the olive oil over medium heat. Add the breadcrumbs and garlic and stir constantly until the breadcrumbs are golden brown and the garlic is fragrant; about 5 minutes. Transfer the breadcrumbs to a bowl immediately so they don't burn in the pan. Season the breadcrumbs with salt.
In a large pan, heat 2 tablespoons of the olive oil over medium high heat. Add the shrimp, season with a pinch of salt, and cook until almost cooked through; about 1 minute on each side. Remove the shrimp to a bowl and set aside.
Add the wine to the pan and cook for 2 minutes, scraping up any bits on the bottom of the pan. Turn the heat down to medium and add the remaining olive oil along with the garlic and the red pepper flakes. Cook the garlic, stirring, until fragrant and light golden; about 1 minute.
Add the crushed tomatoes and a splash of their juices from the can. Season the sauce with ½ teaspoon of kosher salt and a large pinch of black pepper. Turn the heat to low and let the sauce simmer, stirring occasionally, for 15 minutes. Taste and adjust seasoning, adding more salt or red pepper flakes to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than package directions for al dente. Drain the pasta, reserving 1 cup of the pasta water. Add the pasta, along with ¼ cup of the pasta water, to the sauce pan and toss to coat.
Add the shrimp back to the pan along with the butter. Continue tossing the pasta until each strand is coated with sauce and the butter is melted.
Serve with the garlic breadcrumbs and plenty of fresh parsley.