Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Drain and reserve a splash of pasta water.

Sauté the Shrimp: Season shrimp with salt and black pepper. Heat olive oil in a skillet and cook shrimp for 1–2 minutes on each side until pink and opaque. Remove and set aside.

Sauté Garlic and Shallot: In the same skillet, sauté minced garlic and shallot for about 1–2 minutes until fragrant. Watch for golden color.

Add the White Wine: Pour in the white wine, scraping up browned bits. Simmer for 2–3 minutes until reduced by half.

Make the Cream Sauce: Stir in heavy cream, bringing to a gentle simmer. Whisk in Parmesan cheese until melted and smooth.

Enrich the Sauce: Add butter and lemon juice, stirring until melted. Adjust seasoning with salt and pepper to taste.

Combine Shrimp and Sauce: Return shrimp to the skillet, tossing in the sauce for about 1–2 minutes until heated through.

Toss in the Spaghetti: Add drained spaghetti to the skillet, tossing to coat evenly with the sauce. Add reserved pasta water if needed.

Garnish and Serve: Sprinkle chopped parsley over pasta and serve immediately while hot.