Bring a large pot of water to a boil over high heat. Add pasta and cook according to the package instructions for al dente. Drain and set aside.
Melt butter in a large skillet over medium heat.
Add lemon juice, lemon zest, garlic cloves, dijon mustard, Worcestershire sauce, paprika, and cayenne pepper to the pot and whisk until combined.
Add chopped parsley, chives, thyme, and red pepper flakes to the butter mixture and continue whisking—season with salt and black pepper.
Remove from the heat, and add cooked pasta to the skillet. Toss to coat. Garnish with parmesan cheese.
Notes:
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