In a large deep skillet or wide pot, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and red pepper flakes to the melted butter and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the shrimp to the skillet, season with salt and freshly ground black pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Add the linguine pasta and chicken broth to the same skillet. Bring to a boil over medium-high heat.
Reduce the heat to medium and simmer, stirring occasionally, until the pasta is cooked al dente and the broth has mostly absorbed, about 10 minutes.
Stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and lemon juice until the butter and cheese melt and combine into a creamy sauce.
Return the cooked shrimp to the skillet and toss gently to combine and warm through for 1-2 minutes.
Remove from heat and sprinkle chopped fresh parsley over the pasta.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately.