400 g spaghetti
250 g medium peeled shrimp
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 cup freshly grated Parmesan
2 tablespoons fresh parsley leaves, chopped
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season shrimp with salt and pepper, then set aside.
Melt 2 tablespoons butter in a large pan over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently until fragrant, about 1-2 minutes.
Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Melt remaining 6 tablespoons butter in the pan.
Serve immediately, garnished with parsley, if desired.