In a bowl, toss the shrimp with the salt, pepper, garlic powder, paprika, and 1 tablespoon olive oil.

Heat a large skillet over medium-high. Add the remaining 1 tablespoon olive oil and 1 ounce butter. Sear the shrimp until just opaque and lightly golden, about 2 minutes per side. Transfer to a plate.

Reduce heat to medium. Add the garlic and cook until fragrant, about 30 seconds. Add the wine and simmer until slightly reduced, scraping up any browned bits.

Add the pasta and ¾ cup reserved pasta water. Add the remaining butter and toss continuously until the sauce emulsifies and coats the noodles, adding more pasta water as needed.

Off heat, add the Parmesan and parsley and toss until glossy. Return the shrimp with any juices, then add the lemon zest and juice. Taste and adjust seasoning.

Serve immediately, finished with more Parmesan and parsley.