Boil a large pot of salted water. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.

While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add 2 tablespoons of olive oil for extra flavor.

Mince the garlic cloves and add them to the skillet. Sauté for about 1 minute until fragrant.

Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.

Add the cooked spaghetti to the skillet with the shrimp. Toss everything together gently, adding the reserved pasta water to create a light sauce.

Zest and juice the lemon, then add both to the skillet. Toss again to combine all the flavors.

Remove the skillet from heat. Stir in the chopped parsley and half of the grated parmesan cheese. Adjust seasoning with salt and pepper.

Serve the pasta hot, garnished with the remaining parmesan cheese and a sprinkle of black pepper.