Marinate the shrimp with olive oil, garlic, red pepper flakes, and salt for 30 minutes.

Grill over medium-high heat for about 2 minutes per side until pink and lightly charred.

Meanwhile, cook your pasta until al dente.

In a large skillet, sauté the remaining garlic in olive oil until fragrant, then add the wine and reduce by half.

Stir in the lemon zest, lemon juice, butter, and parsley.

Add the grilled shrimp back to the pan, toss with the cooked pasta, and serve immediately.