1-First, bring a large pot of salted water to a boil and cook 1 pound of pasta to al dente as per the package. Don’t forget to reserve 1 cup of the cooking water before draining, as it helps create a silky sauce later. This step seasons the pasta from the inside, making every bite taste better.

2-Next, heat the ⅓ cup of extra-virgin olive oil in a large skillet over medium heat. Add the ¾ cup of thinly sliced shallots and cook, stirring often, for about 1 minute until they soften. Then, mix in the 6 minced garlic cloves, ½ teaspoon red pepper flakes, 1¼ pounds of shrimp, ¼ teaspoon salt, and ¼ teaspoon black pepper, cooking for around 3 minutes until the shrimp turn pink.

3-Transfer the cooked shrimp to a plate and add ¾ cup of dry white wine to the skillet, letting it simmer for 3 to 4 minutes to reduce by half. Stir in 6 tablespoons of unsalted butter, 3 tablespoons of lemon juice, 1 teaspoon lemon zest, ½ cup of reserved pasta water, and ½ teaspoon salt until the butter melts smoothly. Add the drained pasta and toss to coat, using more reserved water if needed to loosen the sauce.

4-Finally, return the shrimp and any juices to the skillet, mix in the ¼ cup of chopped parsley, and adjust seasoning to taste. Serve right away with lemon wedges for a fresh finish. This method ensures the shrimp stay tender and the flavors blend perfectly, making it a hit for busy families or students.