Bring a large pot of salted water to a rolling boil. Add the penne and cook until just al dente, about 10 minutes. Drain, toss with a little olive oil, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 2-3 minutes per side until they turn pink and are slightly firm. Remove the shrimp from the pan and set aside.
Lower the heat to medium, add another tablespoon of olive oil, then toss in the minced garlic. Sauté for about 30 seconds until fragrant and golden, stirring constantly to prevent burning.
Deglaze the pan with the white wine or chicken broth, scraping up any browned bits from the bottom. Let it simmer for about 1 minute until slightly reduced.
Add the cooked pasta to the skillet, then stir in the butter, lemon juice, and lemon zest. Toss everything together until the pasta is glossy and evenly coated, about 1-2 minutes.
Return the sautéed shrimp to the skillet, gently folding them into the pasta and sauce. Cook for another minute until everything is heated through and flavors meld.
Finish the dish by sprinkling chopped parsley and chili flakes over the top. Taste and adjust seasoning with salt and pepper as needed.
Serve immediately on warm plates, garnished with extra lemon wedges if desired. Enjoy the vibrant flavors and tender textures of this quick, satisfying seafood pasta.
