Heat the grill to medium-high heat (375-400F) degrees.
Tear off eight 16-inch sheets of Reynolds Wrap® Non-Stick Foil. Stack two on top of each other with the dull side facing up, creating four stacks. Lay two sheets on a small rimmed sheet pan to keep the liquid from spilling out.
Break the noodles into thirds and divide evenly among the foil.
Add 1 tablespoon butter and 1 clove garlic onto each pile of pasta.
Add 1/4 cup wine and 1/2 cup broth to each packet. Season with pepper flakes, salt and pepper.
Bring the long edges together over the pasta. Fold over 1/2-inch a couple of times. Fold the short edges in a couple times, as well. Using the bottom layer of foil, fold each long edge in and then fold in the short edges. (This will help keep the liquid from dripping out)
Place the packets on the grill. Cook for 20 minutes, rotating once.
Carefully open each packet. Add one quarter of the shrimp, one tablespoon butter and the juice from one lemon wedge.
Reseal the foil packet and return to the grill for 10 more minutes.
Carefully open the packet. Sprinkle with fresh parsley and serve.