Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just shy of al dente, approximately 8 minutes. Drain and toss with a little oil to prevent sticking, then set aside.
While the pasta cooks, peel and devein the shrimp if not already done. Mince the garlic cloves and measure out chili flakes. Prepare your lemon and chop the parsley for finishing.
Heat olive oil in a large skillet or wok over medium heat until shimmering. Add the minced garlic and cook for about 30 seconds until fragrant and slightly golden, filling your kitchen with that irresistible aroma.
Add the crushed red chili flakes to the garlic and stir quickly for 15 seconds to release their fiery aroma. Then, toss in the shrimp and cook for 2–3 minutes, turning occasionally, until they turn a bright pink and are just cooked through.
Push the shrimp to one side of the pan, then add the cooked pasta directly into the skillet. Toss everything together vigorously to coat the noodles evenly with the spicy garlic oil. If the mixture looks a bit dry, splash in a tablespoon of pasta water or more oil.
Cook for another minute until the pasta is glossy and well coated, and the shrimp are tender. The aroma should be fragrant, with a vibrant heat and garlic scent filling the air.
Squeeze fresh lemon juice over the pasta, then sprinkle with chopped parsley. Toss gently to combine, allowing the bright citrus and herbs to lift the bold flavors.
Serve immediately while hot, garnished with extra chili flakes or herbs if desired. Enjoy the lively, spicy aroma and tender shrimp in each flavorful bite.
