Boil the pasta in salted water until al dente. Reserve a cup of pasta water. Drain and set aside.

Season shrimp with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove and set aside.

In the same skillet, melt butter, add minced garlic, and sauté until fragrant but not burnt, about 30–60 seconds.

Add lemon zest, lemon juice, and red pepper flakes. If using, pour in white wine and simmer 1–2 minutes to reduce slightly.

Return shrimp to the pan, toss to coat in the garlic-lemon sauce. If the sauce seems tight, add a splash of reserved pasta water to loosen it.

Toss in the drained pasta, stirring gently so every strand gets coated. Season with salt and pepper to taste.

Garnish with parsley and optional Parmesan. Serve immediately and pretend you’re a chef in a sunlit kitchen.