Devein shrimp by making shallow cut lengthwise along the backside of the shrimp.
Place shrimp in a bowl and sprinkle with baking soda and seasonings, toss to distribute evenly.
Allow to sit at room temperature for 10-30 minutes.
Bring pot of salted water to boil, then reduce heat to keep warm so it is ready when you need to boil your pasta.
Then, heat sauté pan to medium high heat and add oil.
Add shrimp to pan in single layer, leaving space between to allow for some searing.
Cook shrimp for 1-1/2- 2 minutes on each side, move to plate as they cook.
Once all shrimp are cooked and removed from the pan turn to medium low, add garlic and red pepper flakes.
Begin to bring water back to boiling.
Cook pasta according to package instructions, but reduce time by 1-2 minutes
Allow garlic to toast slightly, stirring and cooking for about a minute, then add wine (or broth) to deglaze the pan; allow to simmer for about 5 minutes.
Add butter a tablespoon at a time and whisk into sauce to emulsify.
Remove sauce from heat.
Use tongs to transfer pasta into sauce pan or drain using colander, just be sure to reserve at least 1 cup.
Toss pasta in sauce and return to heat, continuously stirring, allow the pasta to cook in the sauce for 1-2 minutes.
Add cooked shrimp, lemon juice, zest, and parsley.
Toss and stir to distribute and coat evenly, add more pasta water if needed.
Remove from heat and serve immediately.
