Dry shrimp completely using paper towels. Lightly sprinkle them with a little sea salt and pepper.
Melt 2 Tbsp butter or ghee in a large skillet over high heat.
When the pan is hot, add shrimp, one by one. Sear for about 1 minute per side for large shrimp or until pink and opaque. Adjust cooking time based on the size of the shrimp. Make sure not to crowd the pan and work in batches if needed. Set cooked shrimp aside on a plate.
Reduce heat to medium-low and melt 1 Tbsp butter in the pan. Add garlic and shallots to the pan and cook for 3 minutes, stirring occasionally. Make sure the garlic does not burn.
Add wine, lemon juice, salt, pepper, and red pepper flakes to the skillet. Increase heat to medium-high, bring to a boil, and let it all reduce for 4 to 5 minutes, stirring and scraping the bottom occasionally.
Once liquid has reduced by about half, turn off the heat. Add parsley and lemon zest.
Add pasta/noodles and shrimp to the pan. Drizzle with olive oil and gently toss.