Start by boiling a pot of salted water. Once it’s bubbling away, add in the angel hair pasta. Cook it according to the package instructions until al dente, usually about 4-5 minutes. Drain the pasta and set it aside. Save a bit of the pasta water; it may come in handy!

In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp to the pan. Season it lightly with salt. Sauté for about 2-3 minutes until they turn pink and opaque. Don’t overcrowd the pan; work in batches if necessary.

Remove the shrimp from the skillet and set aside. In the same skillet, reduce heat to low and add the unsalted butter. Once melted, add the sliced garlic. Stir gently to prevent burning. You want the garlic to become golden and fragrant, which should take about a minute.

Once fragrant, it’s time to add the lemon zest, honey, and red pepper flakes. Stir this concoction into the melted butter and garlic. The flavors are already enticing, and your kitchen should smell divine.

Return the shrimp to the skillet and toss to coat in the garlic mixture. Then, add the drained pasta along with the Parmesan cheese, lemon juice, white wine vinegar, smoked paprika, and chopped parsley. If it seems a bit dry, stir in reserved pasta water a tablespoon at a time until it’s the desired consistency.

Once everything is well combined and heated through, it’s time to serve. Dish it out onto plates and sprinkle with more parsley and devilish chili flakes if you're feeling spicy. Enjoy!