Bring a large pot of water to a boil so it’s ready for the pasta.

Place the shrimp on a large plate and pat them completely dry using a paper towel. Set aside.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add 2 Tablespoons of butter to the skillet and melt.

Increase the heat to high and add the shrimp to the pan. Cook the shrimp, without moving them, for 2 minutes. Turn the shrimp over and cook for 2 minutes more. Remove the shrimp from the pan and set aside.

Keep the same skillet on the burner. Reduce the heat to medium, then add 2 tablespoons of the butter and cook until melted. Add the olive oil, crushed red pepper flakes, and shallots and cook until the shallots have softened and are translucent, 8 to 10 minutes.

Add in the garlic and cook for 1 more minute, or until fragrant.

Pour in the wine and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add in the remaining 2 Tablespoons butter, lemon juice, and lemon zest. Reduce heat to low.

Add a teaspoon of salt into the boiling water, then add the pasta. Cook until just al dente, about 6 to 8 minutes. Drain well, reserving 1 and ½ cups of the pasta water.

Add the shrimp back to the skillet and cook for 1 minute, just to warm. Remove the skillet from the heat.

Taste sauce and add salt and pepper as needed.

Toss in the pasta and parsley and stir well to coat. Add ¼ cup of the pasta water and toss well. Continue adding the pasta water, a splash at a time, until you’ve reached your desired sauce consistency.

Drizzle with more olive oil, sprinkle with parsley, and serve immediately. Garnish with parsley and lemon slices.