Ashley | Baker By Nature

Bring a large pot of water to a boil so it’s ready for the pasta.  
Place the shrimp on a large plate and pat them completely dry using a paper towel. Set aside.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add 2 Tablespoons (28g) of butter to the skillet and melt. 

Increase the heat to high and add the shrimp to the pan. Cook the shrimp, without moving them, for 2 minutes. Turn the shrimp over and cook for 2 minutes more. Remove the shrimp from the pan and set aside. 
Keep the same skillet on the burner. Reduce the heat to medium, then add 2 tablespoons of the butter (28g) and cook until melted. Add the olive oil, crushed red pepper flakes, and shallots and cook until the shallots have softened and are translucent, 8 to 10 minutes. 
Add in the garlic and cook for 1 more minute, or until fragrant.
Pour in the wine and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add in the remaining 2 Tablespoons (28g) butter, lemon juice, and lemon zest. Reduce heat to low. 
Add a teaspoon of salt into the boiling water, then add the pasta. Cook until just al dente, about 6 to 8 minutes. Drain well, reserving 1 and 1/2 cups of the pasta water.
Add the shrimp back to the skillet and cook for 1 minute, just to warm. Remove the skillet from the heat. Taste sauce and add salt and pepper as needed.
Toss in the pasta and parsley and stir well to coat. Add 1/4 cup of the pasta water and toss well. Continue adding the pasta water, a splash at a time, until you’ve reached your desired sauce consistency.
Drizzle with more olive oil, sprinkle with parsley, and serve immediately. Garnish with parsley and lemon slices.