• 1/2 pound spaghetti (or portion for two)
• 20 large shrimp, defrosted, deveined, tail off
• Salt and pepper, to taste
• 2 teaspoons oil
• 3 tablespoons butter
• 1 1/2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup heavy cream (or 1/4 cup 1% milk with 3/4 teaspoon cornstarch)
• 1/2 cup fresh grated Parmesan cheese
• 1/3 cup fresh chopped parsley (or 2 teaspoons dried)
• Zest & juice of one lemon

1.  Boil pasta according to package directions. 
2.  Pat shrimp dry with paper towels, then sprinkle with salt & pepper
3.  Heat oil in skillet over medium-high heat. Add shrimp to skillet and cook, turning once until shrimp is cooked through and pink, about 3 minutes total. Transfer to a plate and cover to keep warm. 
4.  When pasta is almost done, melt butter over medium heat in the same skillet shrimp was cooked in. Once butter is melted, add in garlic and red pepper flakes. Cook for one minute. Whisk in the heavy cream.
5.  Drain pasta and add into the butter mixture, along with shrimp.
6.  Add in the Parmesan cheese, parsley, lemon zest & juice. Stir until well incorporated. Serve immediately. 

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ORIGINAL RECIPE CAN BE FOUND BELOW
https://challengedairy.com/community/buttery-lemon-spaghetti