Averie Cooks

-1 Pasta - Cook the pasta to al dente as directed on the packaging, drain, and set aside until it's needed. Reserve about 1/2 cup pasta water. While the pasta is boiling, begin cooking the shrimp.
-1 Shrimp - To a large, high-sided skillet, add 2 tablespoons butter, the olive oil, and heat over medium-high heat to melt the butter.
-1 Add the onions and cook for about 3-4 minutes, or until becoming soft and translucent; stir frequently.
-1 Add the garlic and cook for 1 minute, or until fragrant; stir nearly constantly.
-1 Add the shrimp* (see Notes), evenly season with the salt and pepper, cook for 1 minute on the first side, flip, and cook for 1 minute on the second side until shrimp are turning pink and are opaque; they should be about 90% cooked at this point. It's okay if they are not cooked completely because they will be simmering a couple minutes longer.
-1 Add the white wine, lemon juice, remaining butter, and allow the mixture to simmer for about 2 minutes, or until the shrimp are completely cooked through and the liquid volume has reduced a bit and smells aromatic. Please see Notes below re cooking with wine if you're concerned.
-1 Add the Parmesan and stir to combine.
-1 Add the cooked pasta to the shrimp, 1/4 to 1/3 cup pasta water, and toss very well to combine. Tips - If your skillet is large enough, you can do this in your skillet, otherwise do it in a large bowl. Depending on how saucy or dry your pasta looks, add a touch more pasta water, if needed.
-1 Optionally and to taste add the parsley, red pepper flakes, and toss to combine.
-1 Serve immediately. Recipe is best served warm and fresh and while leftovers will keep airight in the fridge for up to 3-4 days, it's a dish best enjoyed right after making it. You technically can freeze it for up to 3 months, but again, fresh is truly best. Reheat leftovers in the microwave for 30-60 seconds, or as needed, taking care not to overheat them.
-1 Adapted from my Easy 10-Minute Shrimp Scampi