Garlic Shrimp Pasta

When I have a hankering for pasta, but don't want to spend a ton of time creating the perfect sauce, this easy 'Garlic Shrimp Pasta' is my go to dish!
I used wheat spaghetti pasta for this version because that's what I had in my pantry.
But you can actually use any pasta you prefer.
(My little sister likes to make this recipe with fettuccine.) 
Let me know what variations you come up with!

Ingredients

Cooked Pasta (Follow packet cooking instructions)
2 Tb Olive Oil
3 Garlic cloves (finely chopped)
3-5 Tb Butter or Margarine
Shrimp (peeled and deveined- about 6 per person)
Pinch of salt
Pinch of ground black pepper
Juice from half a lemon

(Optional toppings)

Grated Parmesan cheese
Parsley (Dried or fresh)
Chopped capers
Crushed red pepper flakes
Chives

Once you've cooked your pasta, set aside to drain.
Heat large skillet over medium heat.
Add oil.
Add garlic and stir, then let it sit for about 15 secs before adding butter 
(You want the garlic flavor to release in the oil, but not brown and burn.)
Add butter and let melt before adding shrimp.
Once you've added shrimp, stir to completely coat with butter (Add more butter if making a large portion)
Add salt, pepper, red pepper flakes, dried parsley and capers.
Stir to coat all shrimp evenly with all the seasonings.
After a few minutes, shrimp should be cooked.
Turn off heat and squeeze lemon juice over the top.
Add cooked pasta to the pan, stirring through until well combined with buttery sauce.
Serve and garnish with more parsley, chives and as much parmesan cheese as you prefer.

(I served this version over a bed of micro greens)

Enjoy!