• In a large bowl of cold water, thaw the shrimp. Remove the shells and devein (toss), and then rinse and drain the shrimp. Pat dry on a paper towel.
• Add the pasta to a large pot of boiling salted water (follow directions on the package) over medium heat, and cook until al dente, usually about one minute less than package directions.
• Cook the shrimp: Heat a large skillet over medium-high heat, and add 2 Tbsp. olive oil. Once hot, add the shrimp and saute for 2 to 3 minutes, until cooked. Don’t overcook the shrimp - it doesn’t take long! Remove the shrimp.
• In the same skillet, add the garlic, salt, and red pepper flakes and saute until the garlic is fragrant, about 1 minute. Squeeze the lemon juice into the pan and add the white wine; raise the heat to high. Let the liquid cook and reduce for 2 to 3 minutes.
• Next, add in the butter, ¾-1 cup of the hot pasta water, and the cooked shrimp and cook for another 1-2 minutes until butter is melted.

Serve the shrimp & pasta:

• Drain the pasta in a colander, and add it to the skillet; gently toss. Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and lemon zest.
• Season to taste with more salt and pepper if needed. Transfer to a serving platter and serve right away!

  TIP: Keep the butter sauce in the pan for bread dipping.