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In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add shrimp and cook until pink, 3 minutes. Add wine, lemon juice and zest, and red pepper flakes. Season with salt and pepper. Add spaghetti and toss to coat, adding reserved pasta water 1 tablespoon at a time until saucy. Garnish with parsley before serving.