Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente, about 8 minutes. Drain, reserving ½ cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the shrimp and cook for about 2-3 minutes per side until pink and firm. Remove from the pan and set aside.
Lower the heat to medium and add the remaining olive oil to the same skillet. Toss in the minced garlic and cook for about 30 seconds until fragrant and golden around the edges. Be careful not to burn it.
Sprinkle in red pepper flakes, then squeeze the juice of the lemon over the garlic. Stir quickly to combine, scraping up any browned bits from the bottom of the pan. The mixture should become fragrant and slightly bubbling.
Add the cooked spaghetti to the skillet, tossing gently to coat in the garlic-lemon sauce. If the mixture seems dry, splash in a little reserved pasta water to loosen it and create a glossy sauce.
Return the cooked shrimp to the skillet, stirring to combine everything evenly. Let it heat through for about 1-2 minutes, ensuring the shrimp stay tender and the sauce coats all ingredients beautifully.
Finish by sprinkling chopped parsley over the dish and giving it a gentle toss. Taste and adjust seasoning with more lemon juice, salt, or pepper if needed.
Serve immediately with extra lemon wedges on the side for an added zesty kick. Enjoy the bright, lively flavors and perfect textures in every bite.
