In a medium mixing bowl, combine the juice of 2 lemon wedges, ½ teaspoon salt, freshly ground black pepper, and 1 tablespoon of olive oil. Add shrimp and toss until fully coated. Set aside to marinate for 5 minutes.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta according to the package instructions.

In the meantime, heat 1 tablespoon of olive oil in a large saucepan over medium-low heat. Once the oil is hot and shimmering, add the shallot and sauté until soft and translucent, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add lemon zest, crushed red pepper flakes, and white wine. Increase the heat to medium and cook, stirring occasionally, until the wine has reduced to 2 tablespoons of liquid, about 7 to 8 minutes.

Once the wine has reduced, add heavy cream and whisk to combine. Reduce the heat to low and add butter, one pat at a time, allowing each to melt and emulsify before adding the next. Continue to cook the sauce over low heat, whisking occasionally.

Heat a large skillet over high heat. Once the skillet is hot, add the marinated shrimp—discard the excess marinade. Sear, flipping halfway, until pink and slightly opaque, 2 to 3 minutes.

Transfer cooked shrimp and strained pasta to the sauce and stir until glossy. Taste and season with salt, if needed. Plate pasta and garnish with Parmesan Crisps and fresh parsley. Serve with the remaining lemon wedges on the side.