Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, until the garlic just starts to turn golden.
Add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink, opaque, and slightly firm. Remove the shrimp and set aside.
Pour the white wine or broth into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 1 minute until slightly reduced.
Add the cooked pasta to the skillet, tossing gently to coat in the flavorful oil and wine mixture.
Squeeze in the lemon juice and add lemon zest, stirring to distribute the bright citrus flavor evenly throughout the pasta.
If the mixture seems dry, add a splash of reserved pasta water to loosen the sauce and create a glossy coating on the noodles.
Return the cooked shrimp to the skillet, tossing everything together over low heat for 1 minute until heated through.
Stir in chopped parsley and adjust seasoning with salt or more lemon juice if desired. The sauce should be glossy and cling to the pasta, with shrimp nestled on top.
Serve immediately while hot, garnished with extra parsley and a drizzle of olive oil if preferred. Enjoy the lively burst of flavors in every bite!
