Instructions

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, usually around 9-11 minutes. Reserve about 1 cup of pasta water before draining.
• While the pasta cooks, mince the garlic finely. Measure out the smoked paprika, red pepper flakes, and black pepper in a small bowl so everything is ready to go.
• In a large skillet, combine the butter and olive oil over medium heat. Once the butter melts, add the minced garlic and stir constantly for about 1 to 2 minutes until fragrant and just barely golden. Do not let it brown.
• Add the smoked paprika, red pepper flakes, and black pepper to the pan and stir for about 15 seconds to toast the spices. Add the shrimp all at once and stir to coat with the garlic butter and spices.
• Cook the shrimp without moving them around too much for about 2 minutes on the first side. Flip each one and cook for another 1.5 to 2 minutes until they turn pink and opaque. Do not overcook or they will become rubbery.
• Add the chicken broth, lemon juice, and salt to the pan. Stir gently and let everything simmer together for about 30 seconds to let the flavors meld.
• Add the cooked spaghetti directly to the pan with the shrimp and sauce. Toss everything together gently to coat each strand in the garlic butter sauce. Add splashes of reserved pasta water if needed to create a silky sauce.
• Stir in most of the fresh parsley and chives, reserving some for garnish. Add the lemon zest. Taste and adjust seasoning if needed. Plate everything and top with remaining fresh herbs, Parmesan cheese, and a drizzle of sauce from the pan.