Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 oz of dried spaghetti and cook until al dente, typically about 8-10 minutes. Stir occasionally to prevent sticking, then reserve ½ cup of the pasta water before draining.

While the pasta cooks, place 1 pound of deveined and peeled shrimp in a mixing bowl. Add 2 teaspoons of Old Bay seasoning and 1½ tablespoons of fresh lemon juice. Gently toss the shrimp to ensure they are well-coated in the seasoning mixture.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter bubbles gently, about 1-2 minutes. Add ½ tablespoon of minced garlic and sauté until fragrant, about 30 seconds. Then, add the marinated shrimp and cook for 2-3 minutes, flipping once, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add ¼ cup of minced shallots and stir until translucent, around 3 minutes. Next, add the remaining 1 tablespoon of minced garlic, cooking until fragrant for another 30 seconds.

Pour in ¼ cup of dry white wine, scraping the bottom of the skillet to release any flavorful bits. Allow the wine to simmer and reduce by half, which should take about 2-3 minutes.

Stir in ½ cup of heavy cream, ½ cup of freshly shredded Parmesan cheese, and the remaining 1 tablespoon of Old Bay seasoning. Cook over low heat, stirring continuously until the cheese melts and the sauce thickens slightly, about 2-3 minutes.

Return the cooked shrimp and ¼ cup of chopped parsley to the skillet, mixing well to combine. Lower the heat to warm, then add the drained spaghetti to the skillet. Toss everything together to coat the pasta in the creamy sauce, adding reserved pasta water as needed.

Plate your Old Bay Garlic Shrimp Pasta hot, garnishing with extra Parmesan cheese and chopped parsley for a burst of color.