Cook the Pasta:

• Bring a pot of salted water to a boil.

• Cook pasta until al dente, according to package instructions.

• Reserve ½ cup pasta water, then drain and set aside.

Sauté the Shrimp:

• Heat olive oil and 2 tbsp butter in a large pan over medium heat.

• Add minced garlic and cook for 30 seconds, until fragrant.

• Add shrimp, salt, black pepper, and red pepper flakes.

• Cook for 2-3 minutes per side, until shrimp are pink and opaque.

• Remove shrimp from the pan and set aside.

Make the Sauce:

• In the same pan, add the remaining 1 tbsp butter, lemon zest, and lemon juice.

• Pour in ¼ cup of reserved pasta water, stirring to create a light sauce.

Combine Everything:

• Return the pasta to the pan and toss to coat in the sauce.

• Add shrimp back in, along with Parmesan cheese and fresh parsley.

• If needed, add more pasta water for a silkier sauce.

Serve & Enjoy:

• Plate the pasta and garnish with extra Parmesan and parsley.

• Serve with lemon wedges for extra zest.