1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain and set aside.

2. While the pasta cooks, pat the shrimp dry with paper towels. Season lightly with salt and pepper.

3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and cook for 1-2 minutes per side, just until pink and opaque. Remove the shrimp from the pan and set aside.

4. In the same skillet, add the lemon juice, lemon zest, red pepper flakes (if using), and white wine (or pasta water). Let the sauce simmer for 2-3 minutes to reduce slightly and combine flavors.

5. Return the shrimp to the skillet along with the drained pasta. Add the butter and toss everything together gently until the butter melts and coats the pasta. If the pasta seems dry, add a splash of reserved pasta water.

6. Turn off the heat and stir in the fresh parsley. Plate the pasta and top with a sprinkle of Parmesan cheese and extra lemon zest. Garnish with lemon slices if desired.