In a large pot, bring salted water to a rolling boil over high heat. Add 12 ounces of dried spaghetti and cook according to package instructions until al dente, typically 8-10 minutes. Reserve at least ½ cup of pasta water, then drain the spaghetti.

In a medium bowl, combine 1 pound of deveined and peeled shrimp with 2 teaspoons of Old Bay seasoning and 1½ tablespoons of fresh lemon juice. Gently toss until the shrimp are evenly coated. Let marinate for about 5 minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the marinated shrimp. Cook for about 2-3 minutes until pink. Remove shrimp and keep warm.

In the same skillet, lower heat to medium and add 2 tablespoons of unsalted butter. Once melted, add ¼ cup finely minced shallots and cook until translucent. Add ½ tablespoon minced garlic and cook for another minute.

Pour in ¼ cup dry white wine, scraping the skillet to deglaze. Allow to simmer until about 1 tablespoon of liquid remains.

Add ½ cup heavy cream, ½ cup parmesan cheese and 1 tablespoon Old Bay, stirring until the cheese melts to create a sauce.

Return shrimp to the skillet, add ¼ cup chopped parsley, and toss with cooked spaghetti, ensuring each strand is coated.

Adjust sauce consistency with reserved pasta water as needed and season with Old Bay, salt, or black pepper.

Plate your Old Bay Garlic Shrimp Pasta, garnishing with extra parmesan cheese and fresh parsley. Serve and enjoy!