1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it.
3. Add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes, if using. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
4. Stir in the lemon zest and juice, allowing the flavors to meld together for about a minute.
5. Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until well combined and the pasta is coated in the sauce.
6. Remove from heat and sprinkle with fresh parsley and Parmesan cheese. Give it another toss to distribute the cheese evenly.
7. Serve immediately, savoring the rich, buttery sauce and the tender shrimp with each bite.

Cooking this dish always brings back fond memories of learning to cook with my abuela, who taught me that love is the most important ingredient in any meal. Remember, it’s not just about following the recipe; it’s about feeling the rhythm of the kitchen and enjoying the process.