Thaw shrimp: If using frozen shrimp, place them in a bowl of cold water for about 15 minutes to thaw. After thawing, peel and devein the shrimp, then drain well.

Boil pasta: In a large pot, bring salted water to a boil. Add 1 lb of linguine or spaghetti and cook according to package instructions, until 1 minute less than al dente. Reserve 1 cup of the pasta water, then drain the pasta.

Cook shrimp: In a large skillet, heat ¼ cup of extra-virgin olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Make sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant. Squeeze in the juice of 1 lemon, add the lemon zest, ½ cup of dry white wine, and if desired, ½ tsp of hot red-pepper flakes. Let it simmer for about 2-3 minutes to let the flavors meld.

Combine: Return the cooked shrimp to the skillet and stir well to combine. Then, add the drained pasta, tossing everything together until the pasta is evenly coated with the sauce.

Adjust sauce: If the sauce becomes too thick, add some reserved pasta water a little at a time until you reach your desired consistency. Season with 1-2 tsp of sea salt and optional ½ tsp of black pepper to taste.

Finish and serve: Once combined, remove from heat and stir in ½ cup of chopped fresh Italian parsley. Serve immediately, garnished with additional parsley and a sprinkle of lemon zest if desired.