In the meantime, heat 1 tablespoon of the olive oil over medium high heat and add the drained and rinsed shrimp. Cook just until the shrimp turn pink and are cooked through. Do not overcook. Remove from pan with a slotted spoon, place in a dish/bowl, set aside, and proceed to next step. If there is some juice from shrimp left it pan, leave it in the pan.
Add the remaining olive oil, reduce heat to medium, and add the garlic to the pan and cook, stirring intermittently, until fragrant, about 25 to 60 seconds; cook only until fragrant and then immediately proceed to next step.
Add white wine, red pepper, and black pepper, and cook over high heat until slightly reduced, about 2 to 2.5 minutes or until the wine is less pungent in smell and it has thickened.
Lower heat to medium, sprinkle flour while whisking well, and cook for about 2 minutes or until the raw flour smell is gone.
Add clam juice/broth slowly while stirring well and add shrimp back into the sauce.
Remove from heat, add the lemon juice, zest, and the butter. Stir well to incorporate.
Taste sauce, and adjust for red and black pepper. Add pasta water if needed but I find this sauce is enough without the water.
Garnish with plenty of fresh parsley and serve over pasta immediately before eating (as the pasta will tend to soak up the sauce if left for a long period of time).