Cook spaghetti to al dente and then set it aside.
Combine shrimp with lemon juice, parsley, garlic, sea salt, and olive oil,(see ingredients under the grouping SHRIMP) and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium-high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm.
Remove shrimp to a warm platter and repeat process with remaining shrimp.
Return pan to heat and reduce heat to medium-low. Add 1/4 cup extra-virgin olive oil.
Add garlic, sun-dried tomatoes, and pepper flakes to oil.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste.
Top with garlic and oil spaghetti with shrimp plus sprinkle with Parmesan cheese