Step 1

Bring a large pot of water to a boil so it’s ready for the pasta.

Step 2

Place the shrimp on a large plate and pat them completely dry using a paper towel. Set aside.

Step 3

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add 2 Tablespoons (28g) of butter to the skillet and melt.

Step 4

Increase the heat to high and add the shrimp to the pan. Cook the shrimp, without moving them, for 2 minutes. Turn the shrimp over and cook for 2 minutes more. Remove the shrimp from the pan and set aside.

Step 5

Keep the same skillet on the burner. Reduce the heat to medium, then add 2 tablespoons of the butter (28g) and cook until melted. Add the olive oil, crushed red pepper flakes, and shallots and cook until the shallots have softened and are translucent, 8 to 10 minutes.

Step 6

Add in the garlic and cook for 1 more minute, or until fragrant.

Step 7

Pour in the wine and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add in the remaining 2 Tablespoons (28g) butter, lemon juice, and lemon zest. Reduce heat to low.

Step 8

Add a teaspoon of salt into the boiling water, then add the pasta. Cook until just al dente, about 6 to 8 minutes. Drain well, reserving 1 and 1/2 cups of the pasta water.

Step 9

Add the shrimp back to the skillet and cook for 1 minute, just to warm. Remove the skillet from the heat. Taste sauce and add salt and pepper as needed.

Step 10

Toss in the pasta and parsley and stir well to coat. Add 1/4 cup of the pasta water and toss well. Continue adding the pasta water, a splash at a time, until you’ve reached your desired sauce consistency.

Step 11

Drizzle with more olive oil, sprinkle with parsley, and serve immediately. Garnish with parsley and lemon slices.