Heat 1/4 cup oil in 12in. skillet over medium-high heat. Add tomatoes, chile flakes & garlic. Cook, stirring until soft; about 6 mins. Add wine & cook until reduced by 1/2; about 6 mins. Add shrimp, turning once until pink; about 3 mins.

Cook spaghetti until al dente; about 7 mins. Drain, reserving 1/4 cup cooking water. Add pasta to skillet along with cooking water, remaining oil, parley, noki & juice. Cook, tossing, until sauce thickens; about 5 mins. Season with salt & pepper.