Soften the vegetables

• Heat the oil in a hot pot.
• Add the onion, bell pepper and celery.
• Cook down until tender and browned.

Add garlic and butter

• Stir in the minced garlic and cook for at least a minute.
• Add the stick of butter and let it melt completely.

Cook the pasta

• Boil the thin spaghetti in salted water until al dente.
• Drain and set aside.

Season the shrimp

• Toss the peeled and deveined shrimp with lemon juice, paprika, cayenne, salt and pepper.

Build the sauce

• Pour the chicken broth and lemon juice into the melted butter.
• Add the parsley flakes and stir.

Cook the shrimp

• Add the shrimp to the pot.
• Cook until the shrimp are fully cooked and pink.

Combine and serve

• Take the pot off the heat.
• Pour the drained noodles into the pot and stir well.
• Add extra seasoning if needed and serve.