Bring a large pot of salted water to a boil. Once you get to step four, add the noodles to the water and cook according to package directions. Drain.

While the pasta water is coming to a boil, melt the butter in a deep saute pan over medium heat. Add the shrimp and season with salt and pepper on both sides. Saute about 2 minutes on 1 side, then flip and cook another 1-2 minutes.

Add the garlic and red pepper flakes to the pan and cook for one more minute, stirring with the shrimp.

Pour the lemon juice into the pan, scraping up any browned bits.

Slowly add the cream, stirring everything together. Bring to a simmer and maintain a gentle simmer over medium low heat for about 6-7 minutes, stirring occasionally, until the cream is reduced by about 1/4. Taste, and season as desired with extra salt, ground black pepper, or an additional squeeze of lemon.

Toss the pasta with the cream, stirring to coat. Add the basil and stir, then serve immediately.