In a large pot with salted water, cook the angel hair pasta according to the package instructions. Once done, reserve ½ cup of pasta water and drain the remaining water; set it aside.

Meanwhile, heat a large skillet with oil on medium heat. Once the oil is heated, add the shrimp, season it with salt and pepper. Cook for 2 minutes until the shrimp starts to turn pink and transfer the cooked shrimp to a plate; set aside.

To the same skillet, stir in the chicken broth and minced garlic. Deglaze the skillet and allow the broth to simmer for a couple of minutes.

Add the lemon juice along with the spices—crushed red pepper flakes, lemon zest, parsley, and oregano. Let the sauce simmer for 4-5 minutes.

Add the cooked pasta and Parmesan cheese to the skillet and toss with shrimp and sauce for 2 minutes. If needed, add the reserve pasta water and toss it.

Finally, sprinkle some freshly chopped parsley, garnish with lemon wedges, and serve the shrimp scampi while it is still warm.