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1
Bring 4 quarts water to a rolling boil in large stockpot
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2
While water is heating, heat 12-inch heavy bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil and 3/4 tsp. salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to heat shrimp, and add sherry; let stand off heat until sherry warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until sherry ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.
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3
Off heat, cool now empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons garlic; cook, stirring constantly until garlic foams and is sticky and straw colored, 7 to 10 minutes. Add remaining pepper flakes, 3/4 teas. salt, sugar, butter and wine; increase heat to medium high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp, accumulated juices and remaining garlic. Add mushrooms and snow peas. Simmer until shrimp are heated through, about 1 minute longer. Off heat, stir in remaining tablespoon olive oil.
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4
While sauce simmers, add pasta to boiling water and cook according to package directions.
