Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Return the cooked shrimp to the skillet and toss to coat in the creamy sauce. Add the cooked pasta and mix well until everything is combined and heated through.
Serve immediately, garnished with fresh parsley and lemon wedges on the side.
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese.
Add vegetables like spinach, cherry tomatoes, or asparagus for extra flavor and nutrition. Sauté them along with the garlic before adding the shrimp.