Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until just al dente, about 8 minutes, then drain and set aside, reserving a splash of pasta water.
While the pasta cooks, peel and devein the shrimp if not already prepared. Pat them dry with paper towels and season lightly with salt and pepper.
Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted and bubbling, add the shrimp in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque, then remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 30 seconds until fragrant and golden, making sure not to burn the garlic.
Pour in the lemon juice and stir quickly to combine, allowing the flavors to meld and the garlic to infuse the butter.
Return the cooked shrimp to the skillet, tossing to coat them evenly in the buttery garlic sauce. Warm through for about 1 minute.
Add the cooked pasta to the skillet, tossing gently to coat the noodles in the sauce. If the sauce seems thick, splash in a little reserved pasta water to loosen it and create a glossy finish.
Sprinkle the chopped parsley and crushed red pepper flakes over the pasta, then toss again to distribute evenly. Adjust seasoning with salt and pepper as needed.
Serve immediately, garnished with extra lemon wedges and a sprinkle of parsley for a fresh, bright touch.
