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1
Cook pasta in salted water until 1 minute short of what the package specifies for al dente.
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2
This should be approximately 8 minutes but see package cook times.
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3
When its done, drain the pasta but first reserve 2 cups of the pasta water for later use.
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4
While pasta cooks heat butter and olive oil in a saute pan over high heat.
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5
Add shallot and saute until lightly browned.
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6
Add lemon zest, red pepper flakes and shrimp.
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7
Cook shrimp until almost pink on 1 side (about 2-3 minutes) then turn it over and cook for another minute on the other side.
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8
When shrimp are almost cooked (they should still be a bit translucent) remove the mixture from the skillet into a bowl and set aside.
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9
Add 1 1/2 cups of the reserved pasta water, white wine, and the pasta to the pan that the shrimp was in and toss to coat.
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10
Cook for about 1-2 minutes over medium low heat, covered with a lid until most of the liquid has been absorbed and a sauce has formed*.
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11
Add parsley and the shrimp mixture.
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12
Cook for another minute or so, to finish cooking the shrimp.
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13
Plate it, squeeze fresh lemon juice over the top and top with parmesan.
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14
* Hint if pasta is too dry from over cooking add 1/4 cup additional pasta water.
