In a bowl separate the deveined shrimp from the shells, set the shells aside.

Pat dry & season the shrimp with old bay seasoning, salt & pepper, and let that marinate for 30 minutes.

For the broth: in a pan with high sides cover the bottom with olive oil, add your shrimp shells, salt & pepper, 1 tbsp worsterchire, about 4 springs of parsley , 5 whole garlic cloves, and sauté on medium heat for a about 10 minutes. or until fragrant & pink.

To the same pan add white wine, the juice of a whole lemon, and bring it to a boil then drop it to a simmer. Cook about 10 minutes then strain all of the juice out and save the broth.

Wipe out the pan & cover the bottom with olive oil, Calabrian chili oil, chopped shallot, chopped garlic, crushed red pepper, zest of a lemon, and sauté until translucent. Then deglaze with 2 tbsp worsterchire, add 3 tbsp of chopped parsley, 4 hunks of butter, and shrimp, sauté on medium to high heat.

In a large pot bring water to a boil, heavily salt it, and boil your thin spaghetti until 2 minutes before the box indicates it done.

Once the shrimp are pink, add in the broth and cornstarch slurry (A mix of 1 tbsp cornstarch & juice of half a lemon). Simmer about 5 minutes unitl it thickens and reduces. Add the pasta to the pan and let some of the pasta water drip in, simmer about 5 minutes together. finish it off with two hunks of butter and more chopped parsley. Enjoy!