Heat the olive oil in a large skillet over medium heat. Add garlic and red thai peppers and saute for 2 minutes. Stirring constantly to prevent burning.
Add in shrimps and season with salt and pepper to taste. Cook on one side until they turn pink. Add the wine and parsley, and flip the shrimp over, and cook until pink and wine is reduced; about 2 more minutes.
To serve scatter parsley over top and serve with a crusty bread, if desired.