Boil a large pot of salted water, add spaghetti, and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

In a medium bowl, combine shrimp with Old Bay seasoning and lemon juice. Let marinate for 5-10 minutes.

Melt butter and olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant.

Add marinated shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Set aside on a plate.

Melt remaining butter in the skillet, add shallots and cook for 2-3 minutes until translucent. Add remaining garlic and sauté for 30 seconds.

Pour in white wine, scraping the bottom. Simmer until reduced to about 1 tablespoon, around 2-3 minutes.

Lower heat, stir in heavy cream, Parmesan cheese, and remaining Old Bay seasoning. Mix until cheese melts.

Add cooked shrimp and chopped parsley to the skillet, tossing gently. Then add drained spaghetti and mix thoroughly.

Incorporate reserved pasta water gradually until desired sauce consistency is reached. Season with salt and black pepper. Serve hot, garnished with additional parsley and Parmesan.