In a large pot, bring salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the rest and set aside.

In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 3-4 minutes until the shrimp turn pink and opaque.

Pour in the chicken broth and lemon juice, letting it simmer for 2-3 minutes.

Add the drained pasta to the skillet, tossing everything together. Add reserved pasta water until desired consistency is reached.

Garnish with freshly chopped parsley and serve immediately.