Ideally, you would defrost the shrimp in the morning, by taking them out of the package and leaving them in cold water. Then patting them completely dry.
In a bowl mix 1 heaping tablespoon of pesto, red pepper flakes, chopped garlic and salt & pepper. Add the shrimp and allow to marinate.
Meanwhile, cook the pasta according to package.
Drizzle olive oil on a skillet and wait for it to get super hot. Add shrimp, wait a minute for them to turn pink, then flip over. Lower heat and remove the shrimp from the skillet, and set aside. Note, shrimp cooks super fast, so remove it before you think it's done!
Drain the pasta and then add to the skillet, on low heat.
Drizzle additional olive oil into the pan. Add the remaining pesto. Toss serve immediately topping with shrimp and a heaping sprinkle of shaved parmigiana.