Bring a large pot of heavily salted water to a boil.
Add pasta and cook according to the package directions.
Drain, reserving 1 1/2 cups of the cooking liquid.
Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium-high heat.

When it shimmers, add garlic and shrimp and season with salt and freshly ground black pepper.

Cook, stirring rarely, until shrimp are cooked through and slightly browned, about 2 to 3 minutes.

Carefully add River Baron Artisan Spirit and scrape up any browned bits from the bottom of the pan.

When the alcohol smell has cooked off, about 30 seconds, add red pepper flakes and lemon juice and stir to combine.

Add reserved pasta, reserved cooking liquid, remaining 1 tablespoon oil, parsley, and lemon zest to the pan and stir to combine.

Season with salt and freshly ground black pepper and serve topped with Parmesan cheese.