Pour the extra-virgin olive oil into a frying pan and fry the garlic over a moderate heat until soft.
Add the shelled shrimp, and allow to brown.
Pour in ½ glass of white wine and allow to evaporate.
Finally, add the chopped tomatoes, salt, chilli and a little curry, and cook for another 2 minutes.
Meanwhile, in a separate pot, boil the spaghetti.
Once cooked, drain the pasta and mix with the shrimp sauce.
Sprinkle with abundant chopped parsley and black pepper.