1
In a container or zip-top bag, combine the chile flakes, lemon juice, oil, salt and shrimp. Marinate for 4-6 hours.
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
3
Meanwhile, in a large skillet, heat the olive oil and garlic until the garlic turns golden. Add the butter, wine, lemon juice and salt and cook until the butter is melted.
4
Remove the shrimp from the marinade, discard excess marinade, and add to the scampi sauce. Cook, stirring, until just pink and "c" shaped.
5
Toss the cooked pasta in the scampi sauce to coat. Divide between plates and top with shaved parmesan.