Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and add the pasta. Cook until al dente (about 8-10 minutes), then drain.

In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then add shrimp. Cook for 3-4 minutes until shrimp are pink.

Lower the heat and stir in heavy cream, lemon juice, and red pepper flakes. Simmer for 2-3 minutes.

In a mixing bowl, combine the cooked pasta with the shrimp mixture, parsley, and half of the parmesan. Stir well.

Transfer to a greased baking dish, top with remaining parmesan, and bake for 20-25 minutes until bubbly and golden.