In a large pot, bring salted water to a rolling boil. Once boiling, add 12 oz dried spaghetti and cook until al dente, following package instructions.

In a mixing bowl, combine your 1 pound of shrimp with 2 teaspoons of Old Bay seasoning and 1.5 tablespoons of fresh lemon juice. Toss well to ensure the shrimp are evenly coated.

In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter along with 1 tablespoon of olive oil. Add ½ tablespoon of minced garlic and sauté until fragrant.

Quickly add the marinated shrimp, cooking for 2-3 minutes until they turn pink and opaque, then remove from skillet.

In the same skillet, reduce heat to medium and melt 2 tablespoons of unsalted butter. Add ¼ cup finely minced shallots and sauté until translucent.

Stir in the remaining 1.5 tablespoons of minced garlic and cook for another minute.

Pour in ¼ cup of dry white wine, scraping the bottom of the skillet to lift any browned bits. Allow it to simmer for about 2 minutes.

Lower the heat and add ½ cup of heavy cream, ½ cup of freshly shredded parmesan cheese, and the remaining 1 tablespoon of Old Bay seasoning. Stir until the cheese melts.

Return the cooked shrimp and ¼ cup of chopped parsley to the skillet, folding them into the creamy sauce. Add the drained spaghetti, tossing everything together.

Turn off the heat and adjust sauce consistency with reserved pasta water if necessary. Season with salt, black pepper, or extra Old Bay if desired. Serve warm.