Heat large pot of salted water to boiling. While waiting for water to boil, prep all ingredients, so everything is ready to go before you start cooking. This recipe comes together fast, so you won’t have time to do this after you start cooking.

Pat shrimp very dry with paper towel. Sprinkle shrimp with salt and black pepper.

Add pasta to boiling water and set timer according to package instructions for al dente.

When there are 5 minutes left on the pasta timer, melt butter in large high-sided skillet over medium heat. Add garlic and shrimp; cook 2 to 3 minutes or until shrimp start to become pink and are almost cooked through, stirring frequently.

Add lemon juice, capers, lemon zest and red pepper flakes; cook 30 seconds to a minute longer or until shrimp turn opaque throughout, stirring constantly. Turn off heat if your pasta is not done at this point.

When pasta timer finishes, reserve 1/2 cup pasta cooking water, then drain pasta.

Add parsley, pasta and 1/4 cup pasta cooking water to skillet and cook over medium-low heat, tossing to combine and adding more pasta water as needed to create a thin sauce.

Serve pasta garnished with Parmesan cheese.