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1
Bring a large pot of generously salted water to a boil over high heat.
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2
Set a colander in the sink.
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3
Add the pasta to the boiling water and stir.
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4
About 4 minutes after adding the pasta to the water, heat the oil in a large frying pan over medium-high heat until shimmering.
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5
Add the garlic and red pepper flakes and cook, stirring frequently, just until fragrant, about 10 to 20 seconds.
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6
Add the shrimp and season with salt.
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7
Cook, stirring occasionally, until theyre just starting to turn pink, about 1 minute.
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8
Turn up the heat to high and add the wine to the pan.
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9
Cook, stirring occasionally, until the alcohol smell has burned off, the liquid is slightly reduced, and the shrimp are cooked through and opaque, about 4 minutes.
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10
Meanwhile, make sure the pasta is cooked al dente, then drain, reserving 1/2 cup of the cooking water.
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11
Return the pasta to the pot and set the reserved cooking water aside.
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12
Remove the frying pan from the heat, add the butter and lemon zest, and stir until the butter has melted, about 1 minute.
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13
Transfer the shrimp and sauce to the pot with the pasta.
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14
Add the parsley and just enough of the pasta cooking water to make the mixture creamy with a thin layer of sauce visible on the bottom of the pot (start with about 1/4 cup); toss to combine.
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15
Taste and season with additional salt or add additional pasta cooking water as needed.
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16
Transfer the pasta to a serving dish or individual shallow bowls and top with grated Parmesan, if using.
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17
Serve immediately.
