1. Cook the Pasta

• Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, following the package instructions. Reserve 1 cup of pasta water before draining.
• Toss the cooked pasta with 1 tablespoon of olive oil to prevent sticking and set aside.

2. Prepare the Shrimp

• In a medium bowl, season the shrimp with salt, pepper, and paprika.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.

Pro Tip: Avoid overcooking the shrimp—they should be juicy and tender, not rubbery!

3. Make the Lemon Garlic Sauce

• In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it burn!
• Stir in the lemon juice, chicken broth, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
• Let the sauce reduce slightly, about 3–5 minutes. This step intensifies the flavors.

4. Combine Everything

• Add the cooked pasta to the skillet, tossing it to coat in the lemon garlic sauce.
• If the sauce seems too thick, gradually add the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
• Return the shrimp to the skillet and toss gently to combine. Let everything warm through for about 2 minutes.

5. Garnish and Serve

• Remove the skillet from heat and sprinkle the dish with grated Parmesan and fresh parsley.
• Serve immediately, and enjoy the bright, flavorful goodness!