In a container or zip-top bag, combine the chile flakes, lemon juice, oil, salt and shrimp. Marinate for 4-6 hours.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking.
Meanwhile, in a large skillet, heat the olive oil and garlic until the garlic turns golden. Add the butter, wine, lemon juice and salt and cook until the butter is melted.
Remove the shrimp from the marinade, discard excess marinade, and add to the scampi sauce. Cook, stirring, until just pink and "c" shaped.
Toss the cooked pasta in the scampi sauce to coat. Divide between plates and top with shaved parmesan.