Bring a large pot of water to a boil. Cook pasta 2 minutes less than cooking time on the package.
Meanwhile, in a 12 inch skillet, gently heat olive oil. Add garlic, shallots, and chilies to the skillet. Cook for 2-3 minutes, or until the shallots become opaque.
Increase the skillet heat to high, then add the shrimp. Cook for 1 minute per side, turning the shrimp half way through.
Deglaze the skillet with Prosecco and reduce the liquid by half.
Add heavy cream and bring to a boil, season with salt and pepper.
Drain the pasta. Add the drained pasta to the sauce mixture in the skillet. Top with chives, then remove from the heat and enjoy!
