Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

In a skillet, heat olive oil over medium-high heat. Sauté shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, reduce heat to medium and stir in minced garlic for about 30 seconds until fragrant.

Add white wine or chicken broth, scraping up brown bits. Simmer for 2 minutes to reduce slightly.

Lower heat and whisk in unsalted butter until melted, then mix in lemon juice and parsley. Season with salt and pepper.

Combine cooked pasta and shrimp in the skillet with the sauce, adding reserved pasta water as needed to coat the pasta.

Serve immediately, garnished with additional parsley and lemon zest if desired.