Bring a large pot of salted water to a rolling boil, then add your spaghetti or linguine and cook until just al dente—usually about 8–9 minutes. Drain, reserving ¼ cup of the pasta water, and set aside.

While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper, then add to the pan in a single layer. Cook 1–2 minutes per side until pink and just firm—be careful not to overcook. Transfer shrimp to a plate.

Reduce heat to medium and add the remaining 2 tablespoons of butter. Stir in garlic and red pepper flakes, cooking until fragrant—about 30 seconds. Here’s the thing: garlic burns fast, so keep it moving.

Pour in the heavy cream (or Greek yogurt) and bring to a gentle simmer. Whisk in the Parmesan, lemon juice, and lemon zest until the sauce is silky. If it looks too thick, drizzle in reserved pasta water a little at a time.

Return the cooked shrimp to the skillet, then add drained pasta. Toss everything together with tongs so each strand gets coated. If you want extra gloss, swirl in another pat of butter at the end.

Taste, then adjust salt and pepper. Scatter fresh parsley over the top and let it rest off heat for a minute—this helps flavors meld.

Divide among bowls, sprinkle with more Parmesan, and watch everyone’s eyes light up.