Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, prepare the shrimp by peeling and deveining if needed. Pat them dry thoroughly with paper towels to ensure a good sear.
Zest and juice one lemon, and mince the garlic cloves. Chop the parsley finely and set everything aside for later.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once shimmering, add the shrimp in a single layer. Sear without moving for about 2 minutes until edges turn pink and slightly charred, then flip and cook another 1-2 minutes until fully opaque. Remove the shrimp and set aside.
Lower the heat to medium and add the minced garlic and red pepper flakes to the same skillet. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the cooked pasta to the skillet, tossing gently to coat in the garlic oil. If the mixture seems dry, splash in a little reserved pasta water and stir to loosen the sauce.
Squeeze in the lemon juice, add the lemon zest, and toss everything together. Return the cooked shrimp to the skillet and gently mix to combine all flavors.
Finish by stirring in the chopped parsley, adjusting salt to taste, and drizzling with a little extra olive oil if desired. Serve immediately with lemon wedges for an extra burst of brightness.
