In a cold sautée pan, add olive oil, sliced garlic, and red pepper flakes, then cook until golden brown.
Add shrimp, capers, fennel, and tomatoes, then season with salt. Cook in medium heat until the shrimp turn red (about 2 minutes). Add wine and reduce the liquid (about 1 minute).
Cook the pasta in advance and add it to the pan, then add 2 cups of the pasta water. Reduce the liquid (about 1 minute). Turn off the heat and add parsley and butter.
Serve while it’s hot!