Preparation Steps

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta cooks, pat the shrimp dry and season with kosher salt and black pepper.
• Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side, until pink and opaque. Transfer the shrimp to a plate.
• Reduce heat to medium, add the remaining tablespoon of butter and the minced garlic to the skillet. Cook until fragrant, about 30 seconds, then add the lemon juice and red pepper flakes and stir to combine.
• Add the drained pasta and cooked shrimp back into the skillet. Toss to combine, adding reserved pasta water a few tablespoons at a time to loosen the sauce as needed. Stir in the chopped parsley and grated Parmesan; adjust seasoning with salt and pepper.
• Serve immediately with extra Parmesan and lemon wedges if desired.