1. Prepare the Pasta

• Bring a large pot of salted water to boil
• Cook pasta according to package directions until al dente
• Reserve 1 cup of pasta water before draining
• Drain pasta and set aside

2. Season the Shrimp

• Pat shrimp dry with paper towels
• Season both sides with salt and pepper
• Set aside

3. Cook the Shrimp

• Heat olive oil in a large skillet over medium-high heat
• Add shrimp in a single layer (work in batches if needed)
• Cook 2-3 minutes per side until pink and cooked through
• Remove shrimp and set aside

4. Make the Garlic Butter Sauce

• In the same skillet, reduce heat to medium
• Add 4 tbsp butter and let it melt
• Add minced garlic and red pepper flakes
• Sauté for 1-2 minutes until fragrant (don’t let garlic burn)

5. Deglaze and Build Sauce

• Pour in white wine (or broth) to deglaze the pan
• Add lemon juice and let it simmer for 2-3 minutes
• Add the additional 2 tbsp butter and swirl to combine

6. Combine Everything

• Add the cooked pasta to the skillet
• Toss with the garlic butter sauce
• Add cooked shrimp back to the pan
• Add pasta water gradually until you reach desired consistency
• Remove from heat

7. Finish and Serve

• Add lemon zest, fresh parsley, and Parmesan cheese
• Toss everything together
• Taste and adjust seasoning with salt and pepper
• Serve immediately while hot