Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 cup of the starchy water, then drain.

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

Start the aromatics. In a large skillet, heat olive oil over medium. Add garlic and a pinch of red pepper flakes. Cook 30–60 seconds, just until fragrant. Don’t brown the garlic.

Cook the shrimp. Add the shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Transfer the shrimp to a plate so they don’t overcook.

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

Add butter and lemon. Lower the heat and whisk in the butter, one tablespoon at a time, until melted and glossy. Stir in lemon zest and juice.

Build the sauce. Add 1/2 cup reserved pasta water and stir. The sauce should look silky, not watery. If it’s thin, simmer briefly; if it’s thick, add a splash more water.

Toss the pasta. Add the drained pasta to the skillet. Toss for 1–2 minutes so the sauce clings. Return the shrimp and any juices to the pan.

Season and finish. Taste and adjust salt, pepper, and lemon. Stir in parsley. If using Parmesan, add it off heat to keep the sauce smooth.

Serve. Plate immediately with extra lemon wedges and a sprinkle of parsley or Parmesan.