1 pkg of angel hair pasta

2 tablespoons unsalted butter

1 pound medium shrimp, peeled and deveined

3 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes, or more, to taste

1/4 cup white wine*

1/4 cup freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

Zest of 1 lemon

2 tablespoons chopped fresh parsley leaves

1/4 cup freshly grated Parmesan

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.

Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.

Serve immediately, garnished with Parmesan, if desired.