- Cook the pasta
Boil spaghetti in salted water until al dente. Drain and reserve ½ cup of the pasta water. - Season the shrimp
Toss shrimp with paprika, salt, and black pepper. - Sear the shrimp
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat.
Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside. - Sauté the garlic
In the same skillet, add minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute. - Bring it all together
Return shrimp to the skillet. Add drained pasta, Parmesan, lemon juice, and the remaining tablespoon of butter.
Toss everything gently to coat. Add a splash of reserved pasta water if needed for a silky finish. - Garnish & serve
Sprinkle with fresh parsley and serve hot. Optional: add extra Parmesan or a squeeze of lemon at the table.
Tips & Variations
- Make it creamy: Stir in a splash of heavy cream or a spoonful of cream cheese for a richer sauce.
- Add veggies: Toss in sautéed spinach, cherry tomatoes, or steamed broccoli.
- Swap the protein: Try scallops or chicken for a twist.
