Prep Time: 20 Minutes

Serves: Four as a main

1. Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of pasta water, drain and return the pasta to the pot. Toss with a drizzle of olive oil to prevent sticking.
2. Meanwhile, in a medium bowl, toss the shrimp, Zeed olive oil, ½ teaspoon garlic salt, and seafood seasoning.
3. Heat the butter and garlic in a medium saucepan over medium heat until the garlic is toasted and aromatic. Add shrimp, toss, and cook until just opaque. Transfer the shrimp to a bowl and cover to keep warm.
4. Reduce the heat to low and stir in the reserved pasta water, wine, heavy cream, and remaining ½ teaspoon garlic salt. Reduce the heat to medium-low for 2 to 3 minutes and cover, making sure not to boil.
5. Turn off the heat and immediately stir in the lemon juice, pepper, and optional red pepper flakes.
6. Toss the pasta with the sauce and top with cooked shrimp. Garnish with a sprinkle of sea salt and freshly cracked pepper. Serve with a lemon wedge and finish with a drizzle of QUWA. Serve immediately.