Ensure shrimp are peeled and deveined. If frozen, thaw them completely and pat dry.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, stirring for about a minute until fragrant.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add chicken or vegetable broth and white wine, scraping up any browned bits. Bring to a simmer and cook for 2-3 minutes.

Stir in the remaining 4 tablespoons of butter and lemon juice until melted and combined.

Return the shrimp to the skillet along with drained pasta. Toss to combine, adding reserved pasta water as needed for consistency.

Stir in chopped parsley and serve immediately, topped with grated Parmesan cheese.