Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a little pasta water, and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant.
Add the sliced garlic to the hot oil, cooking for about 30 seconds until it becomes fragrant and just golden—watch carefully to prevent burning.
Lay the shrimp in a single layer in the skillet. Cook for 2 minutes until they start to turn pink and opaque at the edges, then flip and cook for another 1-2 minutes until fully pink and firm.
Sprinkle the red pepper flakes over the shrimp and add a squeeze of lemon juice, tossing gently to coat everything evenly.
Add the drained pasta directly into the skillet with the shrimp and garlic. Toss well to coat the noodles with the flavorful oil and shrimp juices. If it seems dry, splash in a little reserved pasta water to loosen the sauce and create a glossy coating.
Turn off the heat, then stir in the chopped parsley, allowing its fresh aroma to infuse the dish. Taste and adjust seasoning with salt or more lemon juice if needed.
Serve immediately, garnished with extra lemon wedges if desired, for a bright, fresh finish.
