Preheat the oven to 400 degrees F (200 degrees C).
Lay the Medium Shrimp (2 pound) snug in a baking dish in one layer, only allowing the tails to overlap.
Take one half of the Lemon (1) and cut it into 4-5 slices. Set aside the other lemon half. Arrange lemon slices over the shrimp.
Melt the Butter (6 tablespoon) in a saute pan over medium heat. Add the Garlic (6 clove) and Crushed Red Pepper Flakes (1 pinch) and cook until fragrant, about 45 seconds.
Add a squeeze of the other lemon half, splash of Dry White Wine (1/4 cup), and the Fresh Parsley (2 tablespoon). Season with Ground Black Pepper (to taste).
Drizzle the butter sauce evenly over the shrimp and bake for 8 minutes until pink.
Serve the shrimp as is with toasted bread dipped in the sauce or proceed to make the pasta.
Bring a large pot of salted water to a boil. Cook the Angel Hair Pasta (8 ounce) according to package directions. Drain and add directly to the roasted shrimp. Toss to coat in butter sauce.
Garnish with extra parsley for garnish and a squeeze more of lemon. Enjoy!