Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook according to package instructions until al dente, usually 8-10 minutes. Reserve about a cup of pasta water, then drain and set aside.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat until foaming gently.

Add the minced garlic to the melted butter, stirring frequently. Sauté for about 1-2 minutes until fragrant.

Introduce the shrimp to the skillet, cooking for around 4-5 minutes until they are pink and opaque.

Pour in the white wine and lemon juice along with red pepper flakes. Simmer for 2-3 minutes.

Reduce heat to low and stir in the remaining 2 tablespoons of butter until melted.

Add the drained spaghetti to the skillet, tossing gently to coat with the sauce.

Garnish with freshly chopped parsley and serve immediately.