# What You Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces spaghetti
→ Sauce
03 - 4 tablespoons unsalted butter
04 - 2 tablespoons extra-virgin olive oil
05 - 4 garlic cloves, minced
06 - Zest of 1 lemon
07 - 3 tablespoons fresh lemon juice
08 - 1/4 cup dry white wine, optional
09 - 1/4 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Freshly grated Parmesan cheese, optional
14 - Lemon wedges for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - While pasta cooks, pat shrimp dry and season lightly with salt and pepper.
03 - In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add shrimp in a single layer and cook 1 to 2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
04 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in minced garlic and cook until fragrant, approximately 1 minute.
05 - Add lemon zest, lemon juice, white wine if using, and red pepper flakes. Simmer for 2 to 3 minutes to reduce slightly.
06 - Return cooked shrimp to the skillet with any accumulated juices. Toss to coat evenly.
07 - Add drained spaghetti to the skillet. Toss thoroughly, adding reserved pasta water as needed to create a silky sauce.
08 - Season to taste with additional salt and black pepper. Remove from heat, sprinkle with chopped parsley and Parmesan if desired. Serve immediately with lemon wedges.
