Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain, reserving a quarter cup of pasta water.
While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil. Once shimmering and fragrant, add the minced garlic. Cook, stirring gently, until golden and aromatic, about 30 seconds to 1 minute.
Add the red chili flakes to the skillet and stir quickly to release their aroma. Then, add the shrimp in a single layer. Cook, flipping once, until pink, opaque, and slightly firm, about 2-3 minutes.
Push the shrimp to the side of the pan. Pour in the reserved pasta water, squeeze in the lemon juice, and stir to create a glossy sauce. Let it bubble gently for about 30 seconds.
Add the cooked pasta directly into the skillet. Toss everything together over medium heat, allowing the pasta to absorb the flavorful sauce, about 1-2 minutes. The pasta should glisten and be well coated.
Turn off the heat and sprinkle the chopped parsley over the pasta. Give everything a gentle toss to distribute the herbs and brighten the dish with fresh flavor.
Serve immediately while hot, garnished with extra chili flakes or parsley if desired. Enjoy the fragrant, spicy, and tender shrimp pasta with a squeeze of lemon for a perfect finish.
