1-Boil a large pot of salted water and cook 1 pound (16 oz) of angel hair, spaghetti, linguine, or fettuccini until al dente. Reserve 1 cup of the cooking water before draining the pasta.

2-Heat 1/3 cup of extra-virgin olive oil in a large skillet over medium heat. Add 3/4 cup thinly sliced shallots and cook, stirring, for 1 minute.

3-Add 6 large cloves of minced garlic, 1/2 teaspoon red pepper flakes, 1 1/4 pounds of peeled and deveined shrimp, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook until the shrimp turn pink and are just cooked through, about 3 minutes, then transfer the shrimp to a plate.

4-Pour 3/4 cup dry white wine into the skillet and simmer until it’s reduced by half, which takes about 3-4 minutes.

5-Stir in 6 tablespoons of unsalted butter (cut into 4 pieces), 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 cup of the reserved pasta water, and 1/2 teaspoon salt until the butter melts completely.

6-Add the drained pasta to the skillet and toss to coat, warming it through and adding more pasta water if needed to loosen the sauce.

7-Return the shrimp and any juices to the skillet, toss everything with the pasta, then stir in 1/4 cup finely chopped fresh parsley. Taste and adjust seasoning, and serve with lemon wedges.