First prep your ingredients: mince the shallot, garlic, zest the lemon and slice in half. Use cleaned and deveined shrimp.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup of pasta water.

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the shrimp, season with a pinch of salt, and cook for about 1 minute per side, or until pink and opaque. Remove from the pan and set aside.

In the same pan, melt 1 tablespoon of butter. Add the shallot and garlic, cooking until softened and fragrant (about 2 minutes). Stir in the lemon zest and juice, letting it cook for another minute.

Pour in ½ cup of heavy cream, season with salt and pepper, and let it gently simmer for another minute.

Add the pasta directly into the sauce, tossing to coat. Stir in a splash of reserved pasta water to loosen it and let the al dente pasta finish cooking in the sauce. Add the shrimp back to the pan and mix everything together.

Finish with fresh Italian parsley and serve immediately! Option to add crushed red pepper flakes.