The key to this dish lies in selecting the right ingredients—fresh shrimp, quality pasta, and real Parmesan make all the difference. I’ve learned over the years that you don’t need a long list of fancy components to craft something memorable, but you do want to choose ingredients that bring out the best in each other. For instance, I always opt for unsalted butter to control the seasoning better, and I prefer fresh garlic over powder for that punchy aroma. If you’re short on fresh shrimp, frozen works well too—just thaw it properly and pat dry before cooking.

• 12 oz linguine or spaghetti pasta
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon
• 2 tablespoons olive oil

Substitutions: For a dairy-free version, swap butter for olive oil and use nutritional yeast instead of Parmesan. If you prefer less heat, reduce the red pepper flakes or omit them entirely.