Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions—usually around 2-3 minutes—until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, cooking until fragrant—about 1 minute. Be careful not to burn the garlic.
Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
Stir in the lemon zest and freshly squeezed lemon juice. Let the mixture simmer for a minute to meld the flavors.
Add the cooked angel hair pasta to the skillet with the shrimp and sauce. Toss gently to coat the pasta evenly. If the mixture seems dry, add reserved pasta water a tablespoon at a time until you reach a silky sauce consistency.
Remove from heat, sprinkle chopped fresh parsley over the top, and give it one last gentle toss. Serve immediately for the best flavor and texture.
