1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set aside.
2. Sear the Shrimp
Pat the shrimp dry with a paper towel and season evenly with paprika, salt, and black pepper. In a large skillet or sauté pan, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and opaque. Remove the shrimp to a plate and set aside.
3. Build the Sauce
Reduce the heat to medium-low. In the same pan, add the remaining 1 tablespoon of butter, minced garlic, and red pepper flakes (if using). Sauté for 60-90 seconds until the garlic is fragrant and lightly golden, being careful not to let it burn.
4. Bring It All Together
To the garlic butter in the pan, add the drained pasta, cooked shrimp, Parmesan cheese, and fresh lemon juice. Toss gently until the cheese is melted and everything is beautifully coated. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time, tossing continuously, until a silky, clingy sauce forms.
5. Finish & Serve
Remove from heat. Stir in the chopped parsley. Taste and adjust seasoning with a pinch more salt or lemon juice if desired. Serve immediately, garnished with extra Parmesan and a lemon wedge on the side.
Chef’s Notes & Variations
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The Pasta Water is Key: The starchy water is your secret for a restaurant-quality, emulsified sauce. Add it gradually until the perfect consistency is achieved.
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For a Creamy Twist: Stir in ¼ cup of heavy cream or a few tablespoons of cream cheese in Step 4, just before adding the pasta.
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Add Veggies: Sauté sliced bell pepper, asparagus, or a handful of spinach with the garlic for added color and nutrition.
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Protein Swap: This lemony-garlic-Parmesan sauce is also perfect for scallops, chicken, or even as a sauce for roasted vegetables.
