Garlic Shrimp Pasta: A Flavor-Packed, Easy-to-Make Dinner

Cook the pasta according to package directions in a large pot of salted water. Drain and set aside, reserving about 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for about 1 minute, until fragrant. If using, add the red pepper flakes for some heat.
Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, lemon zest, and lemon juice, and bring to a gentle simmer. Let it cook for another 2-3 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing to coat it in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Return the shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
Sprinkle with freshly chopped parsley and serve with a generous sprinkle of grated Parmesan cheese.
Serving and Storage Tips: