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Add the butter to a large pan and heat to medium heat. Once the butter is melted, add in the minced garlic and cook for 1-2 minutes. While the butter is melting, start cooking your pasta according to the package instructions.
Then add in the white wine, lemon juice, salt, pepper, and red pepper flakes and let that cook for 2-3 minutes.
Add in your grated parmesan and let that melt into the white wine sauce.
Add the peeled and deveined shrimp into the sauce and cook until the shrimp are pink and opaque. About 6 minutes.
Once the shrimp is cooked, add in the parsley and stir to combine. Let that cook for a minute or two then serve with your gluten free pasta. I like to add the pasta to individual bowls and then top it with the shrimp and sauce but you can add the pasta directly to the pan and toss to coat the pasta then serve.