Fill a large pot with 6 quarts of water and bring it to a rolling boil over high heat.

Once boiling, add about 2 tablespoons of salt to the water and stir it in.

Add the spaghetti to the boiling water and cook according to package directions, usually 8 to 12 minutes.

While the pasta cooks, pat the shrimp dry with paper towels and mince your garlic finely.

In a large skillet, heat 3 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter foams.

Add the shrimp to the hot skillet in a single layer and cook without moving them for about 2 minutes until the bottoms turn pink.

Flip the shrimp and cook the other side for another 1 to 2 minutes until the shrimp is opaque all the way through.

Remove the cooked shrimp to a clean plate and set aside.

In the same skillet, reduce the heat to medium and add the minced garlic, stirring constantly for about 30 seconds until fragrant.

Pour in the chicken broth, lemon juice, and red pepper flakes if using, and let the mixture simmer for 1 to 2 minutes.

Drain the cooked pasta and add it directly to the skillet with the sauce.

Return the cooked shrimp to the skillet and add the remaining 4 tablespoons of butter, then toss everything together for about 1 minute until the butter melts and coats the pasta.

Taste the dish and adjust salt and black pepper as needed, then transfer to serving bowls.

Top each bowl with fresh chopped parsley and grated Parmesan cheese, then serve immediately while everything is hot.