Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente, 1–2 minutes shy of the package time. Reserve 3/4 cup of the pasta water before draining.

Prep the shrimp. Pat the shrimp dry. Season with salt and pepper. Dry shrimp sear better and won’t steam in the pan.

Heat the pan. In a large skillet over medium-high heat, warm 2 tablespoons olive oil and 1 tablespoon butter until shimmering.

Sear the shrimp. Add shrimp in a single layer. Cook about 1–2 minutes per side, just until pink and slightly curled. Transfer to a plate. Don’t overcook—they’ll finish in the sauce.

Sauté the aromatics. Lower heat to medium. Add another 1 tablespoon butter, then stir in the garlic and red pepper flakes. Cook 30–45 seconds until fragrant. Avoid browning the garlic.

Deglaze with wine. Pour in the white wine and scrape up any browned bits. Simmer 2–3 minutes to reduce by about half.

Add lemon. Stir in the lemon zest and 2 tablespoons lemon juice. Taste and adjust acidity. You want bright but balanced.

Build the sauce. Add 1/2 cup pasta water and swirl in the remaining 2 tablespoons butter until the sauce looks glossy and lightly thickened.

Combine everything. Return the shrimp and any juices to the pan. Add the drained pasta and parsley. Toss over low heat until coated, loosening with more pasta water if needed for a silky finish.

Finish and serve. Taste and adjust salt, pepper, and lemon. Sprinkle with more parsley. Add Parmesan if you like a richer, slightly creamy edge. Serve right away.