Cook the ramen noodles according to package directions, skipping the seasoning packets. Drain and set aside.

Toss the shrimp with garlic powder, onion powder, paprika, black pepper, and a pinch of salt until evenly coated.

Melt the butter in a large skillet over medium-high heat. Cook the shrimp for 1 to 2 minutes per side, until pink and tender. Remove and set aside.

In the same skillet, add the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the chicken broth and heavy cream, then bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.

Stir in the lemon juice and adjust seasoning if needed. Toss the cooked ramen noodles into the sauce until fully coated.

Add the shrimp back into the skillet and gently mix until everything is combined and heated through.

Top with chopped parsley, an extra pinch of red pepper flakes, and black pepper. Serve immediately.