Kosher salt and freshly ground black pepper, to taste
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.
NOTES, dmv–brine shrimp with lime or lemon juice, salt and sugar for 45 min. drina and marinate with olive oil, pinch of thyme, pinch or oregano, pinch of red pepper flakes and olive oil. Heat pan add butter, sautee shrimp and marinade for 2 min adding a bit more olive oil. Add drained pasta and cooking liquid to desired consistency. Add parsley and serve with parm cheese.
