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Add the pasta to a large pot of boiling salted water and cook it according to the package instructions. For spaghetti, it’s roughly 8 to 10 minutes. Be sure to come back every few minutes to stir everything.
In the meantime, add 4 tablespoons of olive oil to a medium to large-sized saucepan over medium heat. After one minute of heating, add in the shrimp, spread them around the pan, and season with salt and pepper.
Saute for no more than 90 seconds, it’s ok if they’re just a bit underdone. Set them to the side and then return the pan over medium heat and add in the remaining 1 tablespoons of olive oil.
Add in the garlic, shallots, and Fresno pepper, and gently season with salt and sauté for 45 to 60 seconds. Everything should start to very gently brown.
Squeeze in the juice of ½ lemon and then deglaze with the white wine and cook until only about ¾ cup of liquid remains. This will only take 2 to 3 minutes.
Next, add 1 to 1 ½ cups of the pasta water to the pan along with the butter. As soon as the butter is melted, the pasta should be done. Strain it and add it to the pan along with the Parmigiano and mix until everything is thoroughly coated.
Next, fold in the shrimp and parsley and mix until combined.
Serve with an additional garnish of minced parsley, the zest of ½ lemon, and the final juice of ½ lemon.