Let’s cook this speedy and flavorful pasta:

1. Cook the Pasta:

• Bring a large pot of generously salted water to a boil.
• Add the linguine or spaghetti and cook according to package directions until al dente (tender but still firm).
• Before draining, carefully reserve about 1 cup of the starchy pasta water.
• Drain the pasta and set it aside briefly.

2. Sauté Garlic (and optional spice):

• While the pasta cooks, heat the olive oil in a large skillet over medium heat.
• Add the minced garlic and optional red pepper flakes. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant. Do not let it brown or burn.

3. Cook the Shrimp:

• Add the peeled and deveined shrimp to the skillet in a single layer if possible. Season with salt and pepper.
• Cook for about 2-3 minutes per side, flipping once, just until the shrimp turn pink, opaque, and curl. Avoid overcooking.

4. Add Lemon & Combine:

• Add the fresh lemon juice and lemon zest directly to the skillet with the cooked shrimp. Stir everything together for about 30 seconds.

5. Add Pasta and Reserved Water:

• Add the drained, cooked pasta to the skillet with the shrimp and lemon-garlic oil.
• Toss well to combine. Add a splash (start with 1/4 cup) of the reserved starchy pasta water and toss continuously. The heat, oil, lemon juice, and starchy water will emulsify to create a light sauce that coats the pasta. Add more pasta water, a tablespoon at a time, if needed to reach desired sauciness.

6. Finish with Parsley:

• Remove the skillet from the heat. Stir in the chopped fresh parsley.
• Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

7. Serve:

• Serve the Lemon Garlic Shrimp Pasta immediately in warm bowls.
• Garnish with extra fresh parsley, lemon slices, and a sprinkle of grated Parmesan cheese, if desired.

A delicious meal ready in about 20 minutes!