Bring a large pot of salted water to a boil. Heat oil in large frying pan over medium-high heat. Sauté shrimp, turning over once, until just cooked through. Transfer shrimp to a large bowl. Add garlic to remaining oil along with jalapeno and red pepper flakes, VC White Zinfandel, salt, pepper and cook over high heat, stirring occasionally for one minute. Add butter to skillet and stir in shrimp until butter is melted. Remove pan from heat. Cook and drain pasta. Toss pasta well with shrimp mixture & parsley in large bowl.