1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving some pasta water for the sauce.

2. Season the shrimp with kosher salt and set aside.

3. Heat olive oil in a large deep skillet over medium heat. Add garlic, red pepper flakes, and shrimp shells. Stir for about 1 minute until fragrant.

4. Remove and discard the shrimp shells, then add butter to the skillet.

5. Add cherry tomatoes, basil, and a pinch of salt. Cook for about 6 minutes, stirring occasionally, until the tomatoes burst.

6. Pour in the white wine and simmer for 2 minutes to cook off the alcohol.

7. Remove the garlic cloves from the skillet, mash them into a paste, then return them to the sauce.

8. Add the shrimp and cook for 2–3 minutes until almost fully cooked.

9. Add the cooked pasta and ¼ cup reserved pasta water. Toss until the shrimp are fully cooked and the sauce coats the pasta evenly.

10. Season with additional salt and black pepper to taste.

11. Turn off the heat and stir in the lemon zest.

12. Serve immediately with freshly grated parmesan cheese and chopped parsley.