In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
2.
Melt butter in a large sillet over medium high heat. Add shrimp, garlic, and red pepper falkes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta and lemon zest.
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By
Taylor
