Instructions
Step 1: Cook the spaghetti according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
Step 2: Season the shrimp with salt, black pepper, and Italian seasoning.
Step 3: Heat olive oil and butter in a large skillet over medium heat.
Step 4: Add the shrimp and cook for 2 to 3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Step 5: In the same skillet, sauté the minced garlic for 30 seconds until fragrant.
Step 6: Stir in the heavy cream and bring to a gentle simmer.
Step 7: Add the Parmesan cheese and whisk until the sauce is smooth and creamy.
Step 8: Stir in the crushed red pepper flakes and lemon juice.
Step 9: Add the cooked spaghetti to the skillet and toss until fully coated in the sauce.
Step 10: Add reserved pasta water as needed to loosen the sauce.
Step 11: Return the shrimp to the skillet and gently toss everything together.
Step 12: Garnish with chopped fresh parsley and extra red pepper flakes before serving.
Storage and Reheating Tips
Store leftover shrimp spaghetti in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of cream or milk to refresh the sauce.
Avoid overheating the shrimp to keep them tender.
Freezing is not recommended, as the creamy sauce may separate after thawing.
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