1. Combine the shrimp with baking soda, salt, black pepper, and red pepper flakes in a bowl. Toss gently until evenly coated, and let the shrimp marinate for about 10 minutes.

2. Fill a large pot with heavily salted water and bring it to a boil. Add the pasta and cook it according to the package instructions. Reserve about 1 cup of pasta water before draining the pasta and setting it aside.

3. Heat the olive oil and 2 tablespoon of butter in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer. Cook for approximately 2 minutes on each side, until they turn pink and opaque. Transfer the shrimp to a plate and cover with foil to keep warm.

4. Lower the heat to medium and add the remaining 2 tablespoon of butter to the skillet. Once melted, include the garlic and sauté for about 2 to 3 minutes until light golden and aromatic.

5. Pour in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom. Let it simmer for around 2 minutes until slightly reduced.

6. Add 1/2 cup of the reserved pasta water to the skillet, mixing well. Then add the drained pasta, tossing for about 1 to 2 minutes until the sauce clings to each strand. If too dry, add more reserved pasta water.

7. Once off the heat, mix in the fresh lemon juice, lemon zest, and chopped parsley. Gently return the shrimp to the skillet and toss everything together until well combined.

8. Serve immediately, topped with freshly grated Parmesan cheese, additional parsley, and a pinch of red pepper flakes if desired. Don’t forget those lemon wedges on the side.