How to make it:
Already deveined shrimp can be bought fresh or frozen, but if you prefer to go the DIY route, start by carefully scoring the back of the shrimp and remove the vein with the tip of the paring knife or your fingers and discard it.

Marinate the cleaned shrimp in a small bowl using olive oil, minced garlic, and salt for as long as you have time for. Anywhere up to overnight. This will help deepen the flavors. Layering flavor in steps is the key to a perfectly seasoned dish. Do not add lemon juice to this marinade. The acidity of the juice will begin to cook the shrimp as it sits and will turn the texture unpleasant and mealy.

Boil the water for the pasta. Add 2 tsp of salt to the water when you add in the pasta. This will help season the noodles. Cook per package directions, minus 1-2 minutes. Strain and set aside when finished cooking. It will continue to cook in the cream sauce as you combine everything together at the end.

Melt the butter in large skillet or braiser. Add in the olive oil and toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant.

Carefully pour in the wine and cook, swirling, until reduced by half, about 1 minute. Season with salt; and red pepper flakes or black pepper, if desired.

Add in the entire bowl of the shrimp with the marinade oil, plus the lemon juice. The shrimp will start to curl and turn more opaque in color as they cook. Flip after about 2-4 minutes depending on the size of the shrimp. Cook another 1-2 minutes. Perfectly cooked shrimp sit at a C shape. Over cooked shrimp curl into an O shape.

Remove the shrimp and set saide.

Pour in the freshly grated parmesan and the cream. Continuously whisk as it comes to a simmer. It will cook down and thicken while it cooks for about 3-5 minutes.

Add in the strained pasta to the cream sauce. Toss together. Add the shrimp back to the dish and sprinkle with fresh parsley.

Serve hot and enjoy!