Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
Meanwhile, heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted and shimmering, add the crushed garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque, with a slight char. Remove the shrimp from the skillet and set aside.
Lower the heat to medium, add another tablespoon of butter to the skillet, and squeeze in the juice of half a lemon. Stir to combine, scraping up any browned bits from the bottom of the pan.
Add the cooked pasta directly to the skillet, tossing gently to coat it evenly in the garlic butter sauce. If needed, add a splash of pasta water to loosen the sauce and make it glossy.
Return the cooked shrimp to the skillet, sprinkle with red pepper flakes, and toss everything together. Cook for another minute to allow flavors to meld.
Remove from heat, add the remaining butter, chopped parsley, lemon zest, and season with salt and freshly ground black pepper to taste. Toss well to combine and coat everything in the fragrant sauce.
Serve immediately on warm plates, garnished with extra parsley and lemon wedges if desired. Enjoy the aromatic, glossy shrimp garlic butter pasta that’s perfect for any cozy night.
