Prepare the Pasta:

1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente.
2. Reserve ½ cup pasta water before draining.
3. Drain pasta and set aside.

Cook the Shrimp:

1. Pat shrimp dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and cooked through.
4. Remove shrimp to a plate and set aside.

Make the Scampi Sauce:

1. Reduce heat to medium and add 4 tablespoons butter to the same skillet.
2. Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant (don’t let garlic brown).
3. Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
4. Add lemon juice and let it bubble for 1 minute.
5. Return shrimp to the skillet and toss to coat.
6. Add cooked pasta to the skillet with the shrimp.
7. Toss everything together, adding pasta water as needed to create a silky sauce.
8. Remove from heat and stir in remaining 2 tablespoons butter and fresh parsley.

Serve:

1. Transfer to serving plates or a large serving bowl.
2. Sprinkle with Parmesan cheese and extra parsley.
3. Serve immediately with lemon wedges and crusty bread.