1 lb Large Shrimp (Peeled and deveined, tails on for presentation)

8 oz Spaghetti or Linguine (Cooked al dente)

4 tbsp Unsalted Butter (Divided for cooking shrimp and making sauce)

2 tbsp Olive Oil (Extra virgin, for sautéing)

4 cloves Garlic (Minced, for a rich aroma)

1/2 cup Dry White Wine (For deglazing and flavor)

1 Lemon (Juiced, for brightness and zest grated for garnish)

1/4 tsp Red Pepper Flakes (Optional, for a hint of heat)

Salt and Black Pepper (To taste, for seasoning)

1/4 cup Parsley (Fresh, chopped, for garnish)

Parmesan Cheese (Grated, for serving, optional)

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Cook Pasta: Boil the pasta in salted water until al dente, then drain and set aside, reserving some pasta water for the sauce if needed.

Heat Pan: In the skillet, melt 2 tablespoons of butter with the olive oil over medium heat.
Sauté Shrimp: Add the shrimp in a single layer, season with salt and pepper, and cook until pink and opaque, about 1-2 minutes per side. Remove shrimp and set aside.

Sauté Garlic: In the same skillet, add minced garlic and red pepper flakes, cooking until fragrant.
Deglaze with Wine: Pour in the white wine, scraping up any brown bits from the pan, and simmer until reduced by half.
Emulsify: Stir in the remaining butter and lemon juice, whisking until the sauce has emulsified.

Toss Pasta: Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Add Shrimp: Return the shrimp to the pan, warming through.
Garnish: Sprinkle with chopped parsley and grated lemon zest for freshness and color.