Fill a large pot with water, add salt, and bring it to a rolling boil. Add spaghetti and cook according to package instructions until al dente.

Heat a heavy skillet over medium-high heat and pour in olive oil. Allow the oil to heat until it shimmers.

Add shrimp to the skillet in a single layer. Sauté for about 30 seconds on each side until pink and opaque. Transfer to a bowl and set aside.

In the same skillet, reduce heat to medium and add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant.

Pour white wine into the skillet, scrape the bottom to deglaze, add salt and pepper. Increase heat to high and let simmer for 4-5 minutes.

Remove from heat and stir in unsalted butter until melted. Combine well.

Reserve 1 cup of pasta water, then drain the spaghetti. Add drained pasta to the skillet and toss for about 2 minutes, adding reserved pasta water as needed.

Add cooked shrimp and chopped parsley to the skillet. Toss until well coated.

Taste and adjust seasoning. Serve immediately and enjoy.