Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup pasta water, then drain.

Season the shrimp. Pat the shrimp dry. Season with 1/2 tsp salt and a few grinds of black pepper. Dry shrimp sear better and stay juicy.

Sear the shrimp. In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until opaque and lightly golden. Transfer to a plate.

Sauté the garlic. Lower heat to medium. Add 2 tbsp butter to the same pan. Stir in the garlic and red pepper flakes. Cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.

Deglaze. Pour in the wine (or broth). Scrape up browned bits. Let it simmer for 1–2 minutes to reduce slightly and mellow the sharpness.

Make it creamy. Stir in the heavy cream. Bring to a gentle simmer, not a boil. Add the Parmesan gradually, stirring until smooth. If the sauce looks too thick, add a splash of pasta water.

Brighten. Add lemon zest and 1 tsp lemon juice. Taste and adjust with more lemon, salt, and pepper as needed. The lemon should lift the richness without taking over.

Combine pasta and shrimp. Add the drained pasta and cooked shrimp to the skillet. Toss to coat. Add pasta water a little at a time to loosen the sauce so it clings without pooling.

Finish with herbs. Fold in fresh parsley. Taste again for seasoning. Serve hot with extra Parmesan and a crack of pepper.