Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente according to package directions. Reserve 1 cup of pasta water before draining.

Season the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and won’t steam in the pan.

Start the sauce base: In a large skillet over medium heat, warm the olive oil and 1 tablespoon of butter until melted and foamy. Add the garlic and red pepper flakes. Cook 30 to 60 seconds, stirring, until fragrant. Don’t brown the garlic.

Deglaze: Pour in the white wine (or broth). Simmer 1 to 2 minutes, scraping up any bits from the pan. The liquid should reduce slightly and lose its harsh edge.

Cook the shrimp: Add the shrimp in a single layer. Cook about 1 to 2 minutes per side, just until pink and opaque. Transfer shrimp to a bowl so they don’t overcook.

Finish the sauce: Lower the heat to medium-low. Stir in the remaining 1 tablespoon of butter, lemon zest, and lemon juice. Add capers if using. Taste and adjust salt, pepper, and lemon to your liking.

Toss with pasta: Add the drained pasta to the skillet along with a generous splash (2 to 4 tablespoons) of reserved pasta water. Toss vigorously until the sauce emulsifies and coats the pasta. Add more pasta water as needed to keep it silky, not greasy.

Bring it together: Return the shrimp and any juices to the pan. Sprinkle in the Parmesan and parsley. Toss gently until everything is heated through and glossy.

Serve: Plate immediately. Finish with extra Parmesan, a crack of black pepper, and a squeeze of lemon if you like.