Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente (usually 1 minute less than package time). Reserve 1 cup of pasta water, then drain.

Prep the shrimp: Pat shrimp dry and season with salt and pepper. Dry shrimp sear better and cook faster.

Sauté the aromatics: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

Add shrimp: Increase heat to medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Transfer shrimp to a plate to avoid overcooking.

Deglaze: Pour in the white wine (or broth). Scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly.

Build the sauce: Lower heat to medium. Add 2 tablespoons butter and the lemon zest. Swirl until the butter melts and the sauce looks glossy.

Toss the pasta: Add drained pasta to the skillet with a splash of reserved pasta water. Toss vigorously to emulsify the sauce so it clings to the noodles.

Finish with shrimp and lemon: Return shrimp to the pan. Add 2–3 tablespoons lemon juice and half the parsley. Toss until everything is coated. Add more pasta water as needed for a silky sauce.

Taste and adjust: Season with salt and black pepper. For extra richness, swirl in another tablespoon of butter or a drizzle of olive oil.

Serve: Plate and top with remaining parsley and a light shower of Parmesan, if using. Add lemon wedges on the side for extra brightness.