Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. To a large bowl, add the shrimp, olive oil, white wine, garlic, & crushed red pepper flakes (if using). Season with 1 ½ teaspoons kosher salt & ground black pepper as desired. Toss to combine well. Set aside to marinate for 15-20 minutes at room temperature while the oven preheats.
Transfer the marinated shrimp to a large baking dish, spreading the shrimp into an even layer across the dish. Pour any remaining marinade over the shrimp & scatter the diced butter evenly across the dish. Transfer to the oven. Bake 14-16 minutes, until the shrimp is just cooked through – their flesh should have an opaque, pinkish appearance.
Squeeze the lemon juice over the baked shrimp scampi & scatter the lemon zest & finely chopped fresh herbs over top. Stir to combine well, then taste & adjust seasoning as desired – add lemon for brightness, extra virgin olive oil for roundness, more herbs for freshness, etc.
To serve shrimp scampi with pasta, bring a large pot of water to a boil. Cook pasta, stirring occasionally, until the pasta reaches al dente. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, & set aside. Drain the pasta & toss it directly into the baked shrimp scampi. Toss to combine well, using a little bit of the starchy pasta water to bring everything together.
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