Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions, stopping 1-2 minutes before al dente. Drain and reserve a cup of starchy water.

In a large skillet, melt 4 tablespoons of butter over medium heat. Add 3-4 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Add 1 pound of large shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side until opaque and golden. Remove shrimp once cooked.

In the same skillet, pour in 1/2 cup of heavy cream, add 1 teaspoon of lemon zest and 1/4 teaspoon of red pepper flakes. Simmer for 3-4 minutes until slightly thickened.

Add cooked pasta to the creamy sauce and toss gently to combine. If too thick, add reserved pasta water to reach desired creaminess.

Return the cooked shrimp to the skillet and mix well. Heat for an additional minute and then remove from heat.

Transfer to serving plates and garnish with freshly chopped parsley. Serve immediately.