I have discovered that you can make this dish all in one pot. After you’ve sautéed the shrimp and removed it from the pan, you sauté a couple more ingredients, add the wine and reduce.
You then add chicken stock along with the uncooked pasta to the same pot. The pasta starts to cook as the stock comes up to a boil. While the pasta is cooking, you toss it frequently with tongs until it creates a lovely creamy sauce.
Melt 1 tbsp butter in a 5 quart covered skillet. Add shrimp and saute until opaque, about 1-2 minutes per side. Remove from pan and cover with foil. Reduce heat, add in crushed red pepper flakes and shallots. Saute until shallot is transluscent.
Add garlic and saute for one minute longer. Stir in white wine, bring to a bubble and reduce until almost evaporated. Season with salt and pepper. Pour in chicken stock, add spaghetti, increase heat to high and bring to a boil.
Cook pasta, uncovered, stirring frequently with tongs, until pasta is tender and liquid has reduced to a saucy consistency (about 11-12 minutes). Stir in remaining butter. Remove pan from heat and stir in shrimp, lemon juice, zest and parsley.