Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until just shy of al dente, 1–2 minutes less than the package suggests. Reserve 1 cup of pasta water, then drain.

Prep the shrimp: Pat the shrimp dry. Season with a big pinch of salt and black pepper. This helps them sear instead of steam.

Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Transfer to a plate; tent loosely with foil.

Build the garlic base: Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter. Stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant—do not brown.

Create the sauce: Pour in the heavy cream. Bring to a gentle simmer, stirring. Reduce heat to medium-low and let it thicken slightly for 2–3 minutes.

Add cheese and lemon: Stir in the Parmesan a handful at a time until melted and smooth. Add lemon zest and 1 tablespoon lemon juice. Taste and adjust with salt and pepper.

Marry pasta and sauce: Add the drained pasta to the skillet. Toss to coat, loosening with splashes of reserved pasta water until glossy and silky. You’re aiming for a sauce that clings, not pools.

Return the shrimp: Fold the shrimp and any juices back into the pan. Warm through for 30–60 seconds. Sprinkle with parsley and another squeeze of lemon if you like.

Serve: Plate immediately with extra Parmesan and fresh black pepper. Enjoy while hot and creamy.