In a bowl, whisk olive oil, parmesan cheese, brown sugar, soy sauce, garlic and red pepper flakes together.
Add shrimp to a large zip lock bag, pour marinade over top then seal bag and shake to coat.
Place in fridge to marinate for 30 minutes or 2-4 hours or overnight if desired.
Bring water to a boil in a large pot and cook angel hair pasta according to directions.
While pasta is cooking, heat a large skillet over medium-high heat. Add shrimp and marinade (just dump the entire contents of the bag into the skillet), then cook shrimp until pink - about
2 minutes per side.
As soon as shrimp is finished, add pasta into the skillet and toss to coat completely.