Bring a large pot of salted water to a rolling boil. Add dried spaghetti and cook according to package instructions until al dente, usually around 8–10 minutes. Once done, reserve ½ cup of pasta water and drain the rest. Set aside.

In a medium bowl, combine the deveined and peeled shrimp with 2 teaspoons of Old Bay seasoning and the fresh lemon juice. Toss to coat and marinate for about 5 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once melted, add ½ tablespoon of minced garlic. Sauté for about 30 seconds until fragrant, then add the marinated shrimp, cooking for 2–3 minutes until pink and opaque. Remove and set aside.

In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped shallots and sauté for about 3 minutes until translucent. Stir in remaining minced garlic, cooking for another 30 seconds.

Pour in a splash of dry white wine, scraping up any browned bits. Let it reduce for 2–3 minutes, then stir in the heavy cream and freshly grated parmesan. Cook for a couple of minutes until the sauce thickens slightly.

Return the sautéed shrimp and chopped parsley to the skillet, mixing everything well and allowing to simmer for another minute.

Lower the heat and add the cooked spaghetti, tossing to coat with the creamy sauce. If too thick, add reserved pasta water gradually until desired consistency is reached. Season with extra salt and black pepper as needed.

Plate your Old Bay Garlic Shrimp Pasta while hot, garnishing with extra parmesan and parsley. Enjoy!