Begin by bringing a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions, around 8-10 minutes, until al dente. Drain and reserve a cup of cooking water.

In a skillet, heat olive oil over medium heat. Add shrimp in a single layer and sauté for about 2-3 minutes until pink and opaque. Remove shrimp and set aside.

In the same skillet, melt unsalted butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Return shrimp to the skillet, add red pepper flakes, and toss in the drained pasta. If the mixture is dry, gradually add reserved pasta water until desired consistency is reached.

Fold in chopped parsley, serve hot with lemon wedges to squeeze over each plate.