Boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.

Pat the shrimp dry with paper towels. Season with salt and black pepper.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining butter. Sauté minced garlic until fragrant but not browned. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.

Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well coated in the lemon garlic sauce.

Sprinkle fresh parsley over the pasta and toss once more. Season with additional salt and black pepper if needed.

Divide the Lemon Butter Garlic Shrimp Pasta among plates. Garnish with grated Parmesan cheese.