Place the shrimp in a bowl and toss with salt and baking soda, allowing them to sit so they become firm and juicy when cooked.

Finely chop the garlic and prepare the lemon zest and juice in separate bowls.

Cook pasta in salted boiling water if serving with it, then drain and keep warm.

Heat a skillet over medium-high heat until very hot, then add oil and arrange shrimp in a single layer.

Cook the shrimp quickly, flipping as they turn pink, and remove them immediately once fully cooked.

Lower the heat and add olive oil, then sauté the garlic and red pepper flakes until fragrant and lightly golden.

Pour in the wine and let it simmer until slightly reduced and the flavors concentrate.

Add the butter pieces and whisk until fully melted and incorporated into the sauce.

Stir in the lemon juice and continue to whisk until the sauce is smooth and slightly thickened.

Return the cooked shrimp to the skillet and toss gently to coat them in the sauce.

Finish with parsley or chives and lemon zest, then serve immediately over pasta or with bread.