Cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 3/4 cup cooking water.

While pasta cooks, mince 3 of the garlic cloves (about 1 tablespoon) and place them in a large bowl along with shrimp, 2 tablespoons of the oil, 1 teaspoon chili crisp, and 1 teaspoon of the salt; toss to combine. Let stand for 15 minutes.

Thinly slice remaining 3 garlic cloves (about 1 tablespoon); set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add shrimp and cook, stirring often, until shrimp are almost cooked through, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a large plate leaving butter mixture in skillet. Add sliced garlic and remaining 2 tablespoons oil to skillet and cook over medium-high, stirring constantly, until garlic is softened and some slices are lightly browned, about 1 minute. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, to burn off some of the alcohol, and sauce is just slightly reduced, 1 to 2 minutes.

Reduce heat to medium-low and stir in lemon juice, sugar, and remaining 2 tablespoons butter, 3 teaspoons chili crunch, and 1/2 teaspoon salt; cook, stirring constantly, until sugar is melted, about 1 minute. (I added in 1/2 teaspoon each chili powder and paprika.)

Add cooked pasta, reserved shrimp, and cilantro; toss to coat in sauce. Toss in reserved pasta cooking water 1/4 cup at a time to desired consistency. Season to taste with additional salt and chili crunch to taste.

Divide pasta evenly among 4 bowls; garnish with crispy shallots and cilantro.

To make crispy shallots, put the thinly sliced shallots in a small skillet with oil you have heated. Stir and watch closely so they don't burn until they are crisp and drain on paper towels.