Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve ½ cup of starchy pasta water before draining the pasta. 

In a large high sided skillet, heat the olive oil over medium heat. 

Pat the shrimp dry with a paper towel and sprinkle them lightly with kosher salt. Add the shrimp to the olive oil and sear it for 2 minutes on the first side, or until lightly browned. Flip the shrimp and cook it for an additional minute on the second side. 

To the pan, add the butter and garlic and stir until the butter has melted.

Add the white wine, lemon juice, lemon zest, salt, and red pepper flakes. Bring the sauce to a simmer and then add the pasta. Stir to combine. 

If the sauce is too dry, add a splash of reserved pasta water and toss to combine. 

Remove the scampi from the heat and garnish with fresh parsley. Enjoy immediately.