In a small nonstick pot, combine the red pepper tapenade and tomato sauce, add in a pinch of salt and a little sugar (to balance out the acidity), cover, and let simmer over medium-low heat.

In the meanwhile, set a large pot of water on high heat for the pasta. When the water boils, add in your pasta and some salt, and cook according to package directions.

While the pasta cooks, cook the shrimp. Pour the olive oil in a medium nonstick pan, and place over medium heat. Pat the shrimp dry with a paper towel, and season with salt and pepper. When the oil becomes shimmery, add in the shrimp, and let them cook undisturbed for 1-2 minutes. Flip them over, and cook until the shrimp are completely pink and firm (do not overcook!). Set aside while you finish preparing the pasta!

Drain the pasta when cooked, keeping a little bit of cooking water, then replace it in the cooking pot. Pour the pepper-tomato sauce on top, along with the parmesan, and stir well. Separate into bowls, and top with the sauteed shrimp. Enjoy immediately!