Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente. Just before draining, reserve about one cup of the starchy pasta water.

While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.

Add the dried shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Immediately remove the shrimp from the skillet to prevent them from overcooking.

Pour the white wine (or chicken broth) into the skillet to deglaze, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then stir in the lemon juice and lemon zest.

Add the drained pasta directly to the skillet with the sauce. Toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Return the cooked shrimp to the skillet and add the fresh parsley. Toss everything together one last time. Serve immediately, topped with grated Parmesan cheese.