1. Cook the linguini in plenty of boiling salted water until just al dente (tender with a tiny bit of “bite” remaining). Drain, reserving about one cup of the cooking water for later.
   
   
2. Sprinkle the lemon zest over the freshly cooked pasta and toss well. Set aside.
   
   
3. Place the flour in a spacious bowl and dredge the shrimp, shaking off excess flour.  
   
   
4. Sprinkle the shrimp with the salt and pepper. Set aside.
   
   
5. Place a skillet over medium-high heat, add the olive oil and heat until sizzling.
   
   
6. Add the shallots and sauté until translucent, approximately 1–2 minutes. Adjust the heat as needed to prevent burning.
   
   
7. Add the garlic and cook for thirty seconds.
   
   
8. Add the shrimp and cook until just pink, approximately 3–4 minutes.
   
   
9. Pour in the wine and lemon juice and bring to a lively simmer. Remove the shrimp with a slotted spoon and set aside.
   
   
10. Continue cooking the sauce until reduced by half, approximately 2–3 minutes.
    
    
11. Add the butter and mix well.
    
    
12. Add the chili flakes and Italian parsley.
    
    
13. Return the shrimp to the sauce and stir to coat.
    
    
14. Plate the linguini and top with the shrimp and sauce. Decorate with chopped Italian parsley and serve.

NOTE: If the sauce or pasta appears dry, use the reserved cooking water to adjust the consistency before plating.