Season boiling water with 4 heaping teaspoons of course kosher salt

Add 2 tbsp of butter and a glug of evo and when butter is melted add garlic, shallots and crushed red pepper and a pinch of kosher salt and simmer until soft and fragrant, about 5 minutes or until you can tell it’s thick when you shake the pan. Add the juice of a lemon and Remove from the heat. Add 2 tbsp of parsley, the remaining butter and a tbsp of grated Parmesan reggiano and stir well until everything is incorporated

Drop you pasta now. When pasta is ready add straight from the pot to the sauce so you get some residual pasta water and toss well adding additional parsley if you like for color and more cheese.

In another pan melt 2 tbsp of butter and add the shrimp and sear both side for a few minutes until cooked through.

Add your pasta do a bowl followed by the shrimp and top with a little more cheese and parsley for color.