Boil a large pot of salted water. Add spaghetti or linguine and cook for 8 to 10 minutes until al dente. Reserve 1 cup of pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add diced onion and cook for 3 to 4 minutes until translucent, then add diced bell pepper and cook for an additional 2 to 3 minutes.

Increase heat to medium-high and add the shrimp. Season with salt, pepper, and optional red pepper flakes. Cook for 3 to 4 minutes until shrimp are pink and opaque.

Reduce heat to medium and add broth and lemon zest. Simmer for 3 to 5 minutes, adjusting sauce thickness with reserved pasta water.

Stir in the drained pasta and toss to coat in the sauce, heating everything together for 2 minutes. Adjust seasoning as needed.

Serve garnished with chopped parsley and lemon wedges. Enjoy!