Cook the spaghetti: Bring a pot of water to a boil. Cook the spaghetti until al dente according to the packaging instructions. Rinse the pasta in a colander over the sink to prevent them from clumping.

Peel and devein shrimp: Prepare an ice-water bath to keep your shrimp cold during prepping. Start by holding the shrimp by the tail, and pull off its legs and head. Next, peel off the shell with your hand. Use a paring knife to cut along the back of the shrimp, about 1/4 inch deep. Remove the grayish vein. You can save the heads and shells for making soup stock or discard them together with the vein.

Mince the garlic: Remove the garlic cloves from the bulb. Slice off the tips. Press the side of a knife on the cloves to loosen the skin, then peel it away. Mince the garlic.

Chop the parsley: Line the parsley bunch on a cutting board. Cut off the long stems, then chop them finely.

Sauté the shrimp: Place a shallow frying pan over medium heat. Melt 3/4 tbsp unsalted butter, then stir in 7 oz peeled shrimp. Cook them for 5 minutes (two and a half minutes for each side). Remove from heat.

Make the sauce: In the same pan, add 3/4 tbsp unsalted butter and 1 tbsp minced garlic. Sauté until fragrant, about 30 seconds, before combining 1 1/2 tbsp all-purpose flour. Stir occasionally for another 30 seconds. Pour 1 1/2 cups whole milk, 4 tbsp heavy cream, 1 oz shredded parmesan cheese, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp pepper into the pan. Whisk continuously for 2 minutes.

Combine the pasta: Stir in 16 oz cooked spaghetti. Mix well.

Stir in the shrimp: Add 7 oz cooked shrimp and stir for 1 more minute before turning off the heat.

Garnish and serve: Transfer your desired portion onto a serving dish. Sprinkle on some red pepper flakes and chopped parsley. Enjoy.