Season 1 pound of peeled and deveined raw shrimp with 1 tablespoon lemon pepper seasoning, 1 tablespoon Old Bay seasoning, and 1 tablespoon paprika. Set aside for about 10 minutes.

In a large pot, bring water to a rapid boil with 3–4 tablespoons of salt. Add 8 ounces of fettucine and cook until al dente, about 8–10 minutes. Reserve 1-2 cups of pasta water before draining.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the shrimp and cook for 1.5 to 2 minutes on each side until pink. Remove and set aside.

In the same skillet, reduce heat to low, add 4 tablespoons of butter and 7-8 cloves minced garlic. Sauté for 1-2 minutes until fragrant.

Stir in reserved pasta water and lemon juice. Add drained fettucine and 3 ounces grated Parmesan cheese, tossing until melted and creamy. Sprinkle red pepper flakes if using.

Return shrimp to the pan, tossing gently to combine. Adjust seasoning with salt and pepper, and garnish with parsley flakes before serving.