After prepping sauce ingredients cook pasta per package instructions, and make sauce while pasta cooks.
Heat 2 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil in a large skillet over medium high heat until shimmering.
Add shrimp, and cook, stirring frequently, until pink and curled, about 2-3 minutes.
Remove shrimp to a plate with slotted spoon.
Add garlic and red pepper flake and cook for a couple minutes until garlic is golden, but not brown.
Add lemon zest and lemon juice and parsley. Simmer for a moment to reduce lemon juice by half.
Return shrimp and any accumulated juices to pan. Turn off heat.
Drain pasta, add to pan with sauce. If a bit dry, add a splash of pasta cooking water.
Toss pasta and sauce to coat, swirl in remaining 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil.
