Prep the shrimp. Pat shrimp dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes. Dry shrimp brown better, which adds flavor.

Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.

Sear the shrimp. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Repeat with the remaining shrimp.

Build the sauce base. Lower heat to medium. Add remaining 1 tablespoon olive oil and the minced garlic. Cook 30–45 seconds until fragrant, not browned. Add a pinch of red pepper flakes if you like heat.

Deglaze. Pour in the white wine (or broth). Scrape up any brown bits. Simmer 1–2 minutes to reduce slightly and cook off alcohol.

Add lemon. Stir in lemon zest and lemon juice. Taste. It should be bright but balanced. Add a small splash of pasta water to soften the acidity if needed.

Emulsify. Add the remaining 1 tablespoon butter and swirl until melted. Toss in the drained pasta, tossing vigorously. Add splashes of pasta water until the sauce turns glossy and coats the noodles.

Finish with shrimp and herbs. Return the shrimp (and any juices) to the pan. Toss to warm through. Stir in parsley and Parmesan. Season with more salt and pepper to taste.

Optional greens. If using spinach or peas, fold them in now and cook just until wilted or heated through. If using tomatoes, warm them briefly to soften.

Serve. Plate the pasta, top with extra Parmesan, a drizzle of olive oil, and more lemon zest if you want it extra bright.