In a large skillet, melt the butter over medium heat. Once melted, add in the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

Add the shrimp to the skillet, seasoning them lightly with salt and pepper. Cook for 2-3 minutes on one side until they turn pink, then flip and cook for an additional 2-3 minutes until fully cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the heavy cream, stirring to combine with the remaining butter and garlic. Allow it to simmer for a minute to thicken slightly.

Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is creamy. Stir in the lemon juice and adjust seasoning with more salt and pepper if needed.

Return the cooked shrimp to the skillet, tossing to coat them in the creamy sauce. Cook for an additional minute to heat through.

Remove from heat and sprinkle the dish with freshly chopped parsley before serving.

Serve hot with lemon wedges on the side to squeeze over the shrimp.