Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve 1 cup of the starchy pasta water.

While the pasta cooks, pat the shrimp completely dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove the shrimp from the skillet and set aside.

Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the sliced garlic and optional red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and lightly golden.

Pour in the white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let it simmer for 1 minute. Add 1/2 cup of the reserved pasta water and the juice of half a lemon. Bring to a simmer and whisk vigorously.

Add the drained pasta directly to the skillet with the sauce. Toss continuously to coat. Add the cooked shrimp back to the pan along with the chopped parsley and the zest of one lemon. Continue to toss, adding more pasta water as needed to keep the sauce glossy. Season with salt and pepper to taste.