Fill a large pot with water, add salt, and bring to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water and drain.

In a mixing bowl, marinate shrimp with lemon juice and 2 tsp Old Bay seasoning for 5 minutes.

In a skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Sauté ½ tbsp minced garlic for 30 seconds, then add the shrimp and cook until pink, about 2-3 minutes. Remove and set aside.

In the same skillet, melt 2 tbsp butter, add shallots and sauté for 3-4 minutes. Add ½ tbsp minced garlic, pour in wine and simmer for 2-3 minutes.

Reduce heat, stir in heavy cream, remaining Old Bay seasoning, and Parmesan until melted. Fold in shrimp, soaking for 2 minutes.

Add drained spaghetti and toss to coat. Add reserved pasta water as needed for sauce consistency. Season with salt and pepper to taste.

Plate the pasta, garnish with parsley and extra Parmesan. Serve immediately.