Pat shrimp dry and arrange evenly on a paper plate. Season with salt and pepper on all sides.
In a large skillet over medium heat, melt butter.
After the butter has melted, add the shrimp to the skillet in an even layer.
Cook the shrimp, without disturbing them, for 1 minute.
Add garlic to the pan and cook for 1 minute. Flip the shrimp and cook for 2 additional minutes.
Transfer the shrimp to a bowl and set aside.
In the same skillet, add chicken stock and lemon juice. Boil until slightly thickened, scraping up any browned bits from the bottom of the pan.
Add parsley. Stir to combine.
Pour the sauce over the shrimp, sprinkle with crushed red pepper (if using), and toss to combine.
Combine the shrimp scampi with the noodles. Serve immediately.