Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to the package instructions, usually about 3-4 minutes, until al dente. Reserve ½ cup of the pasta water before draining.

While the pasta cooks, pat the large shrimp dry with a paper towel and season them generously with salt and black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant and golden, being careful not to burn it.

Pour in ½ cup of white wine, scraping up any browned bits from the bottom. Let it bubble and reduce slightly for about 2-3 minutes.

Stir in 4 tablespoons of butter and 2 tablespoons of lemon juice until melted, then add your reserved pasta along with a splash of pasta water. Toss gently over low heat until well-coated.

Return the sautéed shrimp to the skillet and heat everything through for about 1-2 minutes until steaming hot.

Serve immediately, garnished with chopped fresh parsley, crushed red pepper, and grated Parmesan cheese.