Step 1

In a large pot of salted, boiling water, add the spaghetti and cook until al dente, according to the package directions.

Step 2

Reserve 1 cup of the pasta water and drain the remainder.

Step 3

Return the spaghetti to the pot.

Step 4

In a large, heavy-bottomed skillet over medium-high heat, add the olive oil.

Step 5

Add the shrimp to the hot oil and season them with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.

Step 6

Cook the shrimp, while tossing occasionally, until they are pink and they reach an internal temperature of 145 degrees F, about 4 minutes.

Step 7

Add 2 tablespoons of the lemon juice to the shrimp and toss to coat.

Step 8

Transfer the shrimp to a plate.

Step 9

In the same skillet over medium-high heat, melt the butter.

Step 10

Add the garlic and cook until fragrant, about 30 seconds.

Step 11

Add the remaining lemon juice and cook until reduced by half, about 1 minute.

Step 12

Add 3/4 cup of the reserved pasta water and the cream cheese and whisk to combine.

Step 13

Bring the sauce mixture to a simmer, while whisking constantly, until the cream cheese is completely melted.

Step 14

Add the cooked spaghetti and the shrimp to the skillet and toss to coat.

Step 15

Add the remaining pasta water, as needed to loosen the sauce, although you may not need all of it.

Step 16

Season the pasta mixture with the extra salt and the extra pepper.

Step 17

Serve the pasta with the lemon wedges, garnished with the parsley.