Fill a large saucepan with 3 quarts of water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Add the pasta to the boiling water and reduce the heat to medium to maintain the boil. Cook following the package directions. Drain well.

Meanwhile, while the pasta is cooking, prepare the shrimp. Season the shrimp with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2 to 3 minutes per side, using tongs to lift and turn them. Remove the shrimp from the skillet and set aside.

Using the same skillet, reduce heat to medium-low and melt 2 tablespoons of butter. Add the pressed garlic and cook, stirring constantly, for 1 to 2 minutes or until fragrant. Avoid browning the garlic.

Stir in white wine and lemon juice and bring to a simmer. Cook for 2 to 3 minutes, allowing the alcohol to reduce a bit and the flavors to meld.

Add the remaining 2 tablespoons of butter, chopped parsley, and crushed red pepper flakes, if using. Stir until the butter is melted and the sauce is smooth.

Return the cooked shrimp to the skillet and toss it gently to coat with the sauce. Cook until the shrimp is heated through, about 1 to 2 minutes.

Serve shrimp scampi over the hot cooked pasta and drizzle with extra sauce.