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Bring a large pot of water to a boil and cook the pasta according to package directions, aiming for al dente. Drain and set it aside.
In a deep skillet, melt butter over medium heat. After that, add the garlic, and red pepper flakes, stir, and cook for 30-60 seconds.
Add the raw shrimp, stir, and cook for ONLY 2-3 minutes. Making sure not to overcook them. Shrimp are completely cooked when they turn light pink in color.
Next, pour in champagne, cream, and lemon juice. Season with salt and pepper, and stir well.
After that, add the cooked pasta and toss well to coat it in the champagne sauce.
Top with shaved parmesan cheese, and lemon zest, and garnish with chopped fresh parsley. Serve immediately.