Heat the olive oil over medium heat in a large skillet. Add the shrimp. Cook for 4-5 minutes or until pink in color. Remove shrimp and set aside. Add garlic and red pepper flakes, sauté for one minute.
Remove the skillet, add the white wine to deglaze the pan. Place the skillet back on the burner, add broth and cook until the desired thickness has been reached. Add parsley, return shrimp to skillet and toss to coat. Remove from heat and serve.
Serve over quinoa, rice, or your favorite whole grain.