Start by thawing your large shrimp in a bowl of cold water for about 10 minutes. Once thawed, shell and devein them, ensuring they're clean and ready for cooking.

Bring a large pot of salted water to a rolling boil. Add the angel hair pasta and cook according to package instructions, typically for around 3-4 minutes, until al dente. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the prepared shrimp and sauté for about 2-3 minutes until they turn opaque.

In the same skillet, lower the heat to medium and add an additional tablespoon of olive oil if needed. Toss in minced garlic, kosher salt, and red pepper flakes, sautéing for about 1 minute.

Pour in the white wine and lemon juice, raising the heat to high to reduce the liquid for 2-3 minutes.

Reduce the heat to low and stir in the butter until melted. Add reserved pasta water to reach your desired consistency and reintroduce the sautéed shrimp. Toss in the drained angel hair pasta.

Finish with fresh parsley and lemon zest.