Cook the pasta according to package instructions until al dente in salted water. Reserve some pasta water before draining.

In a large skillet over medium heat, heat olive oil and sauté shrimp until pink and opaque (about 3-4 minutes per side). Season with salt.

Add minced garlic and red pepper flakes to the skillet; sauté for another 30 seconds until fragrant.

Stir in the lemon juice, scraping up any brown bits from the pan for added flavor.

Toss the drained pasta into the skillet with shrimp and sauce, adding reserved pasta water as needed for creaminess.

Garnish with Parmesan cheese and chopped parsley before serving.