In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to the package instructions, usually about 9-11 minutes, until the pasta is al dente. Once done, reserve ½ cup of pasta water and set it aside. Then, drain the pasta and set it aside, keeping it warm.

While the pasta is cooking, heat a large skillet over medium heat and add oil. Once the oil is hot and shimmering, add the shrimp in a single layer. Season with salt, pepper, and garlic powder. Cook for about 2 minutes, turning the shrimp once they begin to turn pink and opaque. Once cooked, transfer the shrimp to a plate and set it aside.

In the same skillet you used for the shrimp, add the butter and allow it to melt. Once melted, add the minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to burn the garlic.

Next, pour in the chicken broth to deglaze the skillet, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer and cook for about 2 minutes, letting the broth reduce slightly.

Add the fresh lemon juice, crushed red pepper flakes, chopped parsley, and a pinch of salt and pepper to the skillet. Stir well to combine and let the sauce simmer for 4-5 minutes, allowing the flavors to meld together and the sauce to slightly thicken.

Add the drained fettuccine pasta to the skillet with the sauce, tossing gently to coat the pasta in the flavorful mixture. Add the cooked shrimp back into the skillet, stirring to combine. If the sauce looks too thick, add a bit of the reserved pasta water, a tablespoon at a time, until the desired sauce consistency is reached.

Once everything is well-coated, sprinkle the shrimp scampi with freshly grated Parmesan cheese and toss again to combine. Garnish with freshly chopped parsley and lemon wedges for an extra burst of freshness.

Serve the shrimp scampi fettuccine immediately while hot, and enjoy this delicious, flavorful dish.