In a medium bowl combine: melted butter, minced garlic, lemon juice, fresh thyme, pepper flakes, dried parsley, salt, and pepper. Stir and set aside.
Use a paper towel to pat dry shrimp.
In a large pot, bring water to a boil and cook pasta per box directions, aim for al-dente.
In the meantime, place a large skillet over medium-high heat and once its hot add the oil. Wait for the oil to heat up and add shrimp in one layer. Let it cook without moving it for 2 minutes, stir and continue to cook until no longer pink.
Add the butter sauce to the pan and capers, stir to combine.
Add cream, stir to combine, reduce heat to low and bring to a light simmer.
With the heat still on low, sprinkle 1 cup of grated parmesan cheese and gently fold it in until fully melted.
Add the cooked pasta, fold it into the sauce, until its fully covered in it.
Sprinkle with the remaining parmesan cheese on top and take it from heat.
Serve with fresh lemon slices and chopped fresh parsley.