In a large pot, bring salted water to a boil. Add spaghetti and cook for 8-10 minutes until al dente. Reserve ½ cup pasta water, then drain.

In a mixing bowl, toss shrimp with Old Bay seasoning and lemon juice. Let marinate for 10 minutes.

In a skillet, heat butter and olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add marinated shrimp and cook for 2-3 minutes per side until pink.

In the same skillet, melt remaining butter. Add shallots and sauté for 2 minutes. Add garlic and cook for another 30 seconds. Pour in white wine and simmer for 2-3 minutes.

Stir in heavy cream and Parmesan until combined. Add shrimp back to the skillet along with parsley, mixing to coat.

Add drained spaghetti to the skillet, tossing gently. Incorporate reserved pasta water until desired sauce consistency is achieved.

Transfer to serving plates, garnish with parsley and extra Parmesan if desired. Serve immediately.