Instructions

• Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
• Pat the shrimp dry and season with the salt and black pepper. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
• Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Transfer to a plate; do not overcook.
• Lower the heat to medium. Add the remaining olive oil and butter, then cook the garlic and red pepper flakes for about 30 seconds, just until fragrant.
• Pour in the cream and bring it to a gentle simmer. Stir in the Parmesan until smooth, loosening the sauce with reserved pasta water a splash at a time.
• Add the drained pasta and toss until coated. Return the shrimp to the skillet and warm for about 1 minute.
• Taste and adjust seasoning. Finish with parsley and extra Parmesan, then serve immediately.