Ingredients :

1 lb large shrimp, peeled and deveined
12 oz spaghetti or linguine
4 tablespoons unsalted butter
2 tablespoons olive oil
5 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Method :

Cook the pasta in a large pot of salted boiling water until al dente.
Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the shrimp to the skillet in a single layer and season with salt and pepper.
Sear the shrimp for 2 minutes per side until pink and opaque, then remove and set aside.
Add the remaining butter to the skillet and stir in the minced garlic and red pepper flakes.
Sauté for 1 minute until fragrant, then add the cooked pasta and a splash of pasta water.
Toss in the seared shrimp, lemon juice, Parmesan cheese, and fresh parsley until well combined.
Serve immediately while hot.

Recipe Notes :

Chef Pro Tip: Always reserve a cup of pasta water to help emulsify the sauce and make it cling to the noodles. Variation: Add a handful of cherry tomatoes or fresh baby spinach for a pop of color. Storage: Store leftovers in an airtight container for up to 24 hours and reheat gently in a pan with a little butter.