Peel and devein the shrimp, and set aside. Mince the garlic, zest and juice the lemon, and chop the parsley. Bring a pot of water to a boil for the pasta.

Add a pinch of salt to boiling water, then cook the pasta for 8 to 10 minutes until al dente. Reserve ½ cup of pasta water before draining.

Melt the butter in a skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds. Cook the shrimp with salt and pepper until pink and opaque, then remove from skillet.

Pour white wine into the skillet, simmer for 2 minutes. Stir in lemon juice, zest, and remaining butter until melted.

Return shrimp to the skillet, add drained pasta and reserved pasta water, mixing over low heat until heated through.

Serve the scampi garnished with parsley and extra lemon wedges, enjoying while warm.