Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water. Set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the white wine (or chicken broth) and stir to combine. Add the lemon juice, lemon zest, and crushed red pepper flakes (if using). Let the sauce simmer for about 3-4 minutes until slightly reduced.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side, or until they turn pink and opaque.

Add the cooked angel hair pasta to the skillet with the shrimp. Toss to coat the pasta in the garlic butter sauce, adding reserved pasta water as needed to reach desired consistency. Stir in the chopped parsley and adjust seasoning if necessary.

Preheat the oven to 375°F (190°C). Slice the French bread in half lengthwise. In a small bowl, mix olive oil and minced garlic. Brush the garlic mixture over the cut sides of the bread. Sprinkle with Parmesan cheese, if using. Place bread on a baking sheet and bake for 10-12 minutes until golden and toasty.

Plate the garlic butter shrimp scampi over a bed of angel hair pasta. Serve with toasty garlic bread on the side. Garnish with extra parsley and lemon wedges if desired.