1. Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
2. Meanwhile, heat a large 12-inch frying pan over medium-high heat. Add the olive oil. Once shimmering and hot, add the prawns and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the frying pan, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the prawns. Remove from the heat.
Drain the pasta in a colander, and add it to the frying pan along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.