Heat the olive oil in the large skillet over medium-high heat. Saute the garlic and the pepper flakes for about one minute, then add the shrimp and saute for 1 to 2 more minutes. Sprinkle on 1 teaspoon of the sea salt and a pinch of black pepper.
As soon as the shrimp are cooked through, remove them from the pan and set aside in a bowl or on a platter. Remove the garlic just as it starts to brown and spoon over the shrimp. Cover to keep warm.
Keep the heat at medium-high and add the white wine or lemon juice. Cook about 4 to 5 more minutes, until the wine reduces by three-quarters, shaking the pan frequently.
Taste the sauce and season with more salt and pepper as necessary. Add the chopped parsley and stir. Spoon over the shrimp and garlic and serve immediately with fresh artisan bread for dipping in the sauce.