1-Getting started with this recipe: Begin by cooking your pasta just before it’s al dente, which means it’s firm to the bite and takes about 8 minutes in salted boiling water. Remember to reserve 1 cup of pasta water before draining it’s a handy tip for creating a creamy texture without adding extra cream,

2-Next: heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until it sizzles. Add 5 large minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes, cooking for about 30 seconds until fragrant. This step infuses the oil with great aroma and spice.

3-Then: add 1 pound of peeled and deveined medium shrimp to the skillet. Cook them for 3 to 4 minutes until they turn pink and are just done, making sure not to overcook for the best texture. Remove the shrimp from the heat temporarily while you prepare the rest.

4-Combining and Finishing Touches: Return the skillet to medium heat and add the drained pasta along with 1/4 cup of that reserved pasta water. Toss everything together until it’s heated through, adding more pasta water if needed to keep it moist. Stir in the juice and zest from 1 large lemon, plus 1/4 cup of chopped fresh parsley for a burst of freshness.

5-Season with kosher salt and freshly ground black pepper to taste, then transfer to a serving dish. If you like, sprinkle 2 ounces of freshly grated parmesan cheese on top. Serve right away to enjoy the dish at its best tender and full of flavor.

6-Key tips include patting the shrimp dry for a good sear, having all ingredients ready before you start, and using a large skillet for even cooking. This method takes about 10 minutes to prep and 10 minutes to cook, making it perfect for beginners or busy cooks.