Drizzle with olive oil then add garlic powder, chilli flakes, salt and pepper. Stir to coat the shrimp.
Bring a large pot of salted water to the boil to cook the pasta. Once boiling, add the pasta and cook for 8-10 minutes according to package directions.
In a large skillet or pan set over medium-high heat, sear the shrimp for 1-2 minutes per side until the prawns start to brown on both sides. Remove and set aside.
In the same pan, melt the tablespoons of butter.
Add the garlic, parsley and chilli flakes and cook for 30 seconds.
Pour in the wine and fresh lemon juice and allow to come to a simmer, scraping off the browned bits from the bottom of the pan.
Allow to reduce for 5 minutes then add the shrimp back and season with salt and pepper.
Taste and adjust if necessary, adding more lemon, chilli or seasoning.
Drain the pasta and reserve a cup pasta water, then toss with the sauce and shrimp.
Add the pasta water and toss to coat the pasta with the sauce. Serve with lemon wedges for squeezing.