Remove the shell and devein the shrimp. Pat dry from any moisture.
Season shrimp with salt, pepper, red pepper flakes, lemon zest and half of the minced garlic.
Heat up oil and butter in skillet.
Add shrimp (and all of the seasoning) and cook for 2 minutes per side, or until pink. Remove onto a plate and set aside.
Add more oil and remaining garlic to pan. Saute until fragrant and slightly golden.
Add liquids (wine or stock and lemon juice) and the remaining tablespoon of butter. This will make the sauce velvety. Cook for 3 to 4 minutes, to reduce it.
Return shrimp to pan and add pasta. Toss everything together.
Serve garnished with chopped parsley.
Notes
To make this dish without wine, use low-sodium chicken stock or mix stock with water in equal parts. I don’t recommend broth as it can have overwhelming chicken flavor.
Medium shrimp is fine too. I don't recommend small shrimp.
If you like a thicker sauce, mix 2 teaspoons of cornstarch with 1 tablespoon of water. Add to sauce and simmer until thick. I don’t recommend flour as it can make the sauce cloudy.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.