Cook 200g spaghetti in salted boiling water until al dente, then drain. In a skillet, heat 2 tbsp olive oil and cook 250g seasoned shrimp for 2-3 minutes per side until pink, then set aside. In the same pan, melt 3 tbsp butter, and add 4 minced garlic cloves. Cook until fragrant, then optionally add 1/4 cup white wine and simmer for 2-3 minutes. Toss the cooked pasta in the garlic butter sauce, return the shrimp, and mix well. Garnish with fresh parsley, red pepper flakes, and lemon juice. Serve with lemon wedges.
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