A delightful shrimp pasta dish with a rich garlic butter sauce, perfect for a quick and satisfying meal.
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet over medium heat, melt the butter and add the olive oil.
Combining butter with olive oil prevents the butter from burning.
Add the minced garlic to the skillet and sauté until fragrant, about 1-2 minutes.
Be careful not to burn the garlic as it can turn bitter.
Pour in the white wine and the juice of one lemon, then stir in the parsley, lemon pepper, and hot sauce. Let it simmer for 3-4 minutes.
Simmering the sauce allows the flavors to meld together beautifully.
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
Avoid overcooking the shrimp to keep them tender and juicy.
Toss the cooked spaghetti into the skillet with the shrimp and sauce, mixing well to coat the pasta evenly.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta in bowls, garnished with grated parmesan cheese and additional parsley if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
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