Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente, about 8 minutes. Before draining, scoop out about a cup of starchy pasta water and set aside.
Drain the pasta and set it aside. While the pasta cooks, heat a large skillet over medium heat and add the olive oil. When the oil shimmers and begins to warm, add the minced garlic and cook for about 30 seconds until fragrant and golden.
Add the peeled and deveined shrimp to the skillet. Sauté for 2-3 minutes per side until they turn bright pink and are just cooked through, then remove them from the skillet and set aside.
Pour in the reserved cup of pasta water into the skillet with garlic and oil. Bring it to a gentle simmer, allowing it to thicken slightly and develop flavor, about 1 minute.
Add the drained pasta to the skillet, tossing vigorously to coat every strand with the garlic-infused sauce. The starchy water will help create a glossy, silky coating.
Return the cooked shrimp to the skillet, then squeeze in the fresh lemon juice and sprinkle red pepper flakes. Toss everything together until well combined and heated through, about 1 minute.
Remove from heat, sprinkle with chopped parsley if using, and give one final toss. Serve immediately for the best flavor and texture, garnished with extra lemon or herbs if desired.
