Bring a large pot of salted water to a boil, then add your pasta. Cook until just al dente, about 8-10 minutes, until it’s firm yet tender. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat a large skillet over medium heat and add 2 tablespoons of butter and a splash of olive oil. Let the butter melt until it’s shimmering and slightly frothy, filling your kitchen with a warm, nutty aroma.
Add the finely minced garlic to the skillet and sauté for about 30 seconds until fragrant. It should turn golden and release a pungent aroma, but be careful not to let it brown too much.
Push the garlic to one side of the pan, then add the shrimp in a single layer. Cook for 2-3 minutes on each side until they turn bright pink and slightly opaque, curling into a loose C-shape. The shrimp should develop a light golden edge.
Deglaze the pan with the lemon juice, stirring gently to loosen any browned bits from the bottom. Let it simmer for about 1 minute, filling the kitchen with a fresh, zesty scent.
Reduce the heat to low and stir in the remaining 2 tablespoons of butter. Wait until it melts completely and creates a silky, glossy sauce that coats the shrimp and garlic evenly.
Add the cooked pasta to the skillet, tossing gently to coat each strand with the buttery sauce. If the sauce seems too thick, splash in some of the reserved pasta water to loosen it until it’s glossy and silky.
Season with salt, pepper, and red pepper flakes if using. Give everything a gentle toss, making sure the flavors are evenly distributed, and the pasta is coated in a beautiful, glistening sauce.
Finish by sprinkling chopped parsley over the top for a burst of freshness and color. Give the pasta one last gentle toss, then transfer to plates.
Squeeze a little extra lemon over each serving for brightness, then serve immediately. The pasta should be hot, glossy, and aromatic, ready to enjoy with a comforting richness in every bite.
