1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. To the same skillet, add the lemon juice and zest, stirring to combine. Toss in the cooked pasta, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
5. Return the shrimp to the skillet, gently tossing everything together. Season with salt and pepper to taste.
6. Remove from heat and stir in the Parmesan cheese. Garnish with fresh parsley before serving.

One tip I learned from my grandmother is to always taste as you go. It’s the best way to ensure the flavors are balanced and just right for your family’s preferences.