Begin by bringing a large pot of salted water to a boil over medium-high heat. Once boiling, add your pasta of choice and cook until al dente, about 8–10 minutes, or according to package instructions. Stir occasionally to prevent sticking.

While the pasta is cooking, heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, add 4 cloves of finely minced garlic and sauté for about 1 minute, stirring constantly until fragrant and golden.

Now, add 1 pound of raw shrimp to the skillet with the sautéed garlic. Cook for about 3–4 minutes, flipping halfway through, until shrimp turn pink and opaque. Stir in a pinch of red pepper flakes.

Once the shrimp are cooked, add the drained pasta directly to the skillet. Pour in the remaining melted butter and squeeze in the juice of half a lemon. Toss everything together gently for about 2 minutes.

Finally, remove the skillet from heat. Sprinkle chopped fresh parsley over the pasta. Serve immediately while hot, garnishing each plate with additional lemon wedges if desired.