Boil a large pot of salted water and cook pasta until al dente, about 8–10 minutes. Reserve some pasta water, then drain and set aside.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add seasoned shrimp and cook for 2–3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add garlic and sauté for about 1 minute until fragrant. Then add heavy cream, simmering for 3–4 minutes until slightly thickened.

Return shrimp to the skillet and add drained pasta. Toss everything to coat the pasta in creamy sauce, adding reserved pasta water if necessary.

Remove from heat and garnish with Parmesan cheese and red pepper flakes before serving.