Prep the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Add a light sprinkle of lemon zest if you like.

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve about 1 cup of pasta water before draining.

Preheat the air fryer: Set to 390–400°F (200°C) for 3 minutes. A hot basket helps the shrimp cook evenly.

Air-fry the shrimp: Arrange shrimp in a single layer in the basket. Air-fry 5–7 minutes, shaking once halfway, until opaque and lightly golden at the edges. Do not overcook.

Make the garlic butter: In a large skillet over medium heat, melt 4 tablespoons butter with 1 tablespoon olive oil. Add minced garlic and red pepper flakes. Cook 30–60 seconds until fragrant, not browned.

Deglaze (optional but great): Stir in white wine or broth. Let it bubble for 1–2 minutes to reduce slightly. Add lemon zest and 1–2 tablespoons lemon juice.

Toss the pasta: Add drained pasta to the skillet. Toss to coat in the garlic butter. Splash in reserved pasta water, a few tablespoons at a time, until the sauce turns glossy and clings to the noodles.

Add shrimp and parmesan: Fold in the air-fried shrimp and 1/2 cup grated Parmesan. Toss gently. Season with salt and black pepper. Taste and adjust lemon and heat as needed.

Finish with parsley: Stir in a handful of chopped parsley. Add another drizzle of olive oil for sheen if you like.

Serve: Plate immediately with extra Parmesan, lemon wedges, and a pinch of red pepper flakes.