Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.
In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.