A delightful twist on a classic pasta dish, combining succulent shrimp with a zesty garlic butter sauce.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a skillet over medium heat, then sauté the garlic until fragrant.
Avoid burning the garlic as it can turn bitter.
Add the shrimp to the skillet and cook until they turn pink and opaque.
Cook the shrimp in a single layer for even cooking.
Stir in the lemon juice and parsley, seasoning with salt and pepper to taste.
Adjust the seasoning gradually to avoid over-salting.
Combine the cooked spaghetti with the shrimp mixture, tossing to coat evenly.
Add reserved pasta water if the mixture seems dry.
Serve the pasta in a warmed bowl and garnish with grated parmesan cheese.
Serve immediately to enjoy the dish at its best.
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