Add garlic, red pepper flakes and onion. Saute until onion is translucent.
Add wine and simmer until almost evaporated.
Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
Cook pasta according to directions. Strain and set aside.
Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.