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Ingredients
Add baking soda, salt, crushed red pepper, and black pepper to the shrimp. Mix well and allow to sit for at least 10 minutes.
Fill a pot with water, add 1 tablespoon of salt, place on burner set to high.
Place a 14-inch skillet on a burner set to medium and add the olive oil. Place the shrimp in the skillet, allow it to cook for 2 minutes then flip. Cook for an additional 2 minutes until light pink on both sides. Pour the shrimp out into a bowl.
Add olive oil to the same skillet set to medium-low and place in garlic. Put the pasta into the boiling water. Allow the garlic to brown, then add ½ cup of the pasta water to the skillet.
Turn up the burner to medium, place the cooked pasta into the skillet with the garlic. Add the butter and stir well to coat the pasta. Allow to cook for 3 to 4 minutes, then add the shrimp. Add most of the lemon zest and juice, stir well. Turn the heat off, add salt and pepper to taste. Add more lemon zest and/or juice to taste. Add the parsley, toss a few times to incorporate it. Add more pasta water if the dish appears dry. Serve.