8 ounces (225 g) dried pasta, such as spaghetti

4 garlic cloves, minced

1 large shallot, thinly sliced

1 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon smoked paprika

2 tablespoons (30 ml) extra-virgin olive oil

2 tablespoons (28 g) unsalted butter, melted

1/2 cup (120 ml) dry white wine

Zest and juice of 1 medium lemon

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley

1 pound (450 g) raw shrimp, peeled and deveined (tails on or off)

1/2 cup (43 g) grated parmesan cheese

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Preheat the oven to 350°F (180°C). Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente. Drain and set aside.
In a 9×13-inch (23×33 cm) baking dish, combine garlic, shallot, crushed red pepper (if using), smoked paprika, olive oil, melted butter, white wine, lemon zest, lemon juice, salt, pepper, and parsley.
Add the shrimp to the baking dish and toss gently to coat. Spread the shrimp out in an even layer.
Bake for about 12 minutes, or until the shrimp are pink and cooked through. Do not overcook.
Remove the dish from the oven and add the cooked pasta directly into the hot scampi sauce.
Sprinkle the parmesan over the top, then gently mix until the cheese melts and everything is coated evenly.
Serve immediately with additional parsley or parmesan if desired.

Shrimp Size:
The cooking time listed works well for 31–40 count shrimp. If using smaller shrimp, check for doneness a couple of minutes early.
Creamy Variation:
For a richer texture, add up to 1/4 cup heavy cream to the hot sauce before stirring in the pasta.
Pasta Water Tip:
Use about 2 teaspoons of kosher salt for every 2 quarts of water for flavorful noodles.
Lemon Zest Tip:
Zest the lemon before juicing to make it easier, and avoid the bitter white pith.
Serving Ideas:
Pair this with a simple salad, roasted vegetables, or crusty bread to soak up the buttery sauce.