Bring a large pot of salted water to a boil over high heat. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 1 pound of shrimp and cook for 3-4 minutes until pink and opaque. Remove shrimp and set aside.

In the same skillet, add 4 cloves of minced garlic and ½ teaspoon red pepper flakes. Sauté for about 1 minute until fragrant.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in ½ cup of grated Parmesan cheese until melted and smooth.

Return the shrimp to the skillet and toss in the sauce for 2 minutes to reheat.

Add the drained pasta and stir well to coat. Season with salt and pepper to taste.

Plate the pasta hot, garnish with parsley, and serve with lemon wedges on the side.