Directions:

• 1.

  Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente. Reserve about 1 cup of the pasta water then drain into a colander and set aside.

• 2.

  Pat the shrimp dry with paper towels and generously season with creole seasoning.

• 3.

  Heat olive oil in a large stick over medium heat. Add the shrimp and cook until about 1 to 2 minutes per side, or until they just begin to turn pink. Remove the shrimp and set aside.

• 4.

  Add butter to the skillet the shrimp was cooked in. Once the butter is melted, add the minced garlic and red pepper flakes. Cook until garlic is fragrant and softened, about 5 minutes.

• 5.

  Increase the heat to medium high then add in the wine and lemon juice. Use a spatula to scrape up any of the browned bits on the bottom. Continue to cook until the mixture is reduced by half, about 2 to 3 minutes.

• 6.

  Add the seared shrimp, cooked pasta and ½ cup reserved pasta water. Cook over high heat until everything is evenly combined and the sauce has thickened. Add more pasta water as needed to achieve desired consistency.

• 7.

  Remove from heat and stir in the parsley and lemon zest. Serve immediately.

• 8.

  Enjoy!