Start by bringing a large pot of well-salted water to a rolling boil. Add the linguine or spaghetti and cook until al dente, about 1 minute less than the package suggests. Reserve ½ cup of the pasta water before draining.

In a large skillet, melt 4 tablespoons of butter over medium heat until it becomes foamy, about 1-2 minutes.

Add the freshly minced garlic and red pepper flakes to the melted butter. Sauté for about 30 seconds until fragrant and lightly golden.

Add the peeled and deveined shrimp to the skillet, cooking for about 2-3 minutes on each side until pink and opaque.

Once the shrimp are cooked, add the drained pasta, lemon juice, and parsley. Toss everything together for about a minute.

Gradually mix in the reserved pasta water to achieve your desired sauce consistency.

Remove from heat, adjust seasoning, serve immediately garnished with parsley and Parmesan if desired.