Boil water, salt it, and cook the pasta until al dente, about 7-8 minutes. Remove at least a cup of the pasta water, then drain the pasta, and set it aside.

While the pasta cooks, get the rest of the ingredients ready. Mince the garlic, chop the parsley, zest and juice the lemon, and have the rest of your ingredients ready for the pot.

Melt 3 tablespoons of the butter over medium heat. Add the garlic and pepper flakes and cook for about a minute.

Add the white wine and the pasta water (add more pasta water if not using wine), salt and pepper, and cook until the liquid is reduced by about a third.

Add the shrimp and cook for about two minutes then turn each shrimp with a fork and cook for another minute. Don’t overcook.

Add the pasta and stir with tongs to incorporate. Turn off the heat.

Add the lemon juice and zest and the remainder of the butter and the parsley. Toss until well combined.

Serve immediately with grated parmesan.