Bring a large pot of salted water to a rolling boil, then cook the pasta until just al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. When shimmering and fragrant, add the sliced garlic, and sauté gently until it turns golden and releases a warm, nutty aroma—about 1 minute.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until they turn pink, opaque, and slightly firm. Remove the shrimp from the pan and set aside.
Deglaze the pan with a splash of the reserved pasta water, scraping up any browned bits. Stir in the lemon juice and red pepper flakes, then add the cooked pasta to the skillet. Toss everything together gently to coat the pasta in the fragrant garlic oil, adding more pasta water if needed for a silky sauce.
Return the cooked shrimp to the skillet, tossing them with the pasta. Sprinkle with chopped parsley and drizzle with a little more olive oil if desired. Give everything a final gentle toss until well combined and heated through.
Serve immediately, garnished with extra parsley and lemon wedges if desired. The dish should be glossy, aromatic, and bursting with flavor.
