Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente, following package directions. Reserve about 1/2 cup of the starchy pasta water, then drain.

Pat the shrimp dry: Use paper towels to remove excess moisture. This helps them sear rather than steam. Season lightly with salt and pepper.

Sear the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove to a plate; do not overcook.

Sauté the garlic: Lower heat to medium. Add the remaining 1 tablespoon olive oil and the butter. When the butter foams, stir in the minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t brown.

Deglaze with wine: Pour in the white wine (or broth), scraping up any browned bits. Simmer 2–3 minutes until slightly reduced and the alcohol smell cooks off.

Add lemon and season: Stir in lemon zest and juice. Taste and season the sauce with a pinch of salt and black pepper.

Toss the pasta: Add the drained pasta directly to the skillet. Toss to coat in the garlicky sauce, adding a splash of reserved pasta water as needed to make it silky and glossy.

Finish with shrimp and cheese: Return the shrimp and any juices to the pan. Sprinkle in the Parmesan and toss gently until it melts and the sauce lightly clings to the pasta. If it looks dry, add another splash of pasta water.

Garnish: Remove from heat. Fold in chopped parsley. Taste and adjust seasoning, lemon, or heat level. Serve right away with extra Parmesan and a drizzle of olive oil if you like.