In a large bowl, season the shrimp with black pepper and salt. Set aside.

Heat a large sauté pan over medium-high heat. Add the butter to the pan and let it heat for 3 minutes or until it just begins to brown.

While the butter is heating, fill a large pot with water and bring to a boil. Once boiling, add the spaghetti and cook until al dente, per package directions. Reserve ¼ cup of starchy pasta water before draining and set aside.

Add the shrimp to the hot pan. Sear for 2 minutes, then flip and sear for an additional 2 minutes until golden brown. Once cooked, remove the shrimp from the pan and set aside.

Add the garlic, lemon juice, and white wine to the pan. Scrape the bottom of the pan with a wooden spoon to release some of the browned bits. Cook for 2-3 minutes or until the garlic begins to soften and the liquid reduces.

Reduce the heat to medium. Add the shrimp and parsley to the pan and stir together, cooking for 1 minute.

Add the spaghetti, reserved pasta water, and olive oil to the pan and stir together for 1-2 minutes until evenly coated.

Top with the red pepper and enjoy.