Heat a 12 inch skillet over high heat for 4 minutes.
Toss shrimp with 1/2 of the red pepper flakes, 2T oil, 3/4 t salt.
Add shrimp to hot skillet quickly arrange in single layer sear until bottom of shrimp forms small spots of crust about 30 seconds.
Remove from heat and turn shrimp over and add cognac pause until cognac has warmed up slightly about 5 seconds,return to high heat ignite cognac shaking pan when flames are out about 15-30 seconds later pour shrimp into bowl set aside.
Allow skillet to cool return to burner over low heat add 3T oil, 3T garlic; sauté until sticky about 7-10 minutes.
Add the rest of the red pepper flakes, 3/4t salt, sugar, tomatoes, and wine; heat on medium high and then simmer until thickened, about 8 minutes.
Stir in shrimp with accumulated juices, remaining 1T garlic and parsley; simmer until shrimp is heated through, about 1 minute.
Take off heat stir in 1T olive oil.
Cook pasta in salted water save 1/3 cup pasta water; drain.
In a pot add pasta 1/2 cup sauce (no shrimp) add 2-3T pasta water toss.
Put some pasta on plates top with sauce and shrimp.