Cook the pasta in boiling water according to the package directions.
Heat the olive oil in a pan over medium-high heat and saute the shrimp until lightly pink, seasoning with salt. After a couple of minutes, add the garlic, butter, parsley and red pepper flakes to taste.
Deglaze with the wine and cook until the shrimp are pink and cooked through.
Add the pasta to the shrimp pan, toss to coat and mix in the lemon zest. Serve drizzled with a little olive oil and a sprinkle of red pepper flakes.