Preparation Steps

• Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water and drain.
• In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp and set aside.
• In the same skillet, add the peas, reserved pasta water, remaining butter, red pepper flakes, salt, and black pepper. Stir to combine.
• Add the cooked pasta and shrimp back into the skillet. Toss to coat and heat through for 2 minutes.
• Stir in Parmesan cheese and lemon juice. Garnish with parsley before serving hot.