In a large skillet over medium-high heat, add a few tablespoons of the oil. When hot, add the garlic and chili pepper and saute until the garlic is golden. Remove the garlic with a slotted spoon and add the shrimp and saute for about a minute or two. Add the wine and allow most of it to evaporate (about a minute). Remove the shrimp from the skillet and keep warm.
Add the remaining oil to the skillet and when hot, add the tomatoes, salt and pepper to taste. Reduce to medium-low heat and cook until the sauce reduces slightly, about 15 minutes. Add back the shrimp and half of the parsley.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain it and add it to the shrimp sauce. Mix together for about a minute.
Serve immediately with a sprinkle of the remaining parsley.