Defrost shrimp by running under cold water for 5 minutes. Pat dry.
Add butter to pan and turn down heat to medium. Add garlic and red pepper flakes and cook for 3 minutes. Add lemon juice and cook for 1 minute. Remove pan from heat and add dandelion greens, tossing lightly in butter. Add shrimp and pasta and toss to combine. Serve while hot.
I go heavy on the garlic but you may want to reduce it to 2 or 3 cloves.
The next time I make this, I'm going to marinate the shrimp in some Thai chile sauce, garlic, lemon and salt and pepper before I saute it.