Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until it reaches an al dente texture, as directed on the package. Reserve one cup of the cooking water before draining the noodles.

In a wide skillet set over medium heat, warm the olive oil. Introduce the shallots and sauté them with frequent stirring for approximately one minute. Add the minced garlic, red pepper flakes, shrimp, and ¼ teaspoon each of salt and freshly ground black pepper. Cook, stirring intermittently, until the shrimp turn pink and are just opaque, about three minutes. Remove the shrimp to a plate and set aside.

Deglaze the skillet with the white wine and let it simmer until it has reduced by half, roughly three to four minutes. Incorporate the butter, lemon juice, lemon zest, ½ cup of the reserved pasta water, and ½ teaspoon salt. Stir gently until the butter has fully melted.

Introduce the drained pasta to the skillet and toss continuously until thoroughly heated, adding more reserved pasta water as needed if the mixture appears dry. Return the shrimp along with any collected juices to the skillet, combining them with the pasta. Stir in the chopped parsley, then taste and fine-tune the seasoning as necessary.

Present the dish with lemon wedges on the side for a fresh finishing touch.