Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once hot, add the shrimp and sauté for about 2 to 3 minutes. Remove and reserve.
Add the garlic and red pepper flakes to the skillet, then sauté for about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes.
Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
Drain the pasta and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve with your favorite white wine.