1-Bring a large pot of salted water to a boil and add the pasta, cooking it to al dente as per the package. Don’t forget to reserve 1 cup of the cooking water before draining.

2-Heat the olive oil in a large skillet over medium heat, then add the shallots and cook for about 1 minute, stirring often.

3-Add garlic, red pepper flakes, shrimp, a bit of salt, and pepper to the skillet. Cook until the shrimp turn pink, which takes around 3 minutes, then move them to a plate.

4-Pour in the wine and let it simmer until it’s reduced by half, about 3 to 4 minutes.

5-Mix in the butter, lemon juice, lemon zest, half of the reserved pasta water, and some salt until the butter melts smoothly.

6-Toss the drained pasta into the skillet to coat it well, adding more pasta water if the sauce needs loosening.

7-Put the shrimp back in, stir in the parsley, and adjust seasonings as needed. Serve right away with lemon wedges.