PREP: Add the ingredients listed for the butter to a food processor bowl and pulse until combined into whipped butter. Remove to a bowl; set aside for now. You can refrigerate for later. Bring a large pot of water to boil while you start preparing the shrimp.

SHRIMP: Heat a large, deep skillet over medium-high heat. Add 2 tablespoons of the prepared butter to the skillet and let it melt. Add the shrimp cooking and stirring as needed until they curl up into a ‘c’ shape. Remove the shrimp to a plate; keep warm. Don’t rinse the skillet; we’ll use it for cooking the pasta.

PASTA: Salt the water generously when the water is boiling; cook pasta according to package directions to al dente. Set aside 1 cup of pasta water before draining pasta. Heat the skillet that you cooked the shrimp in over medium-low heat. Add the pasta, 3 tablespoons of prepared chili butter, along with a small splash of pasta water, and toss the pasta to combine and heat through. Add more pasta water as needed to make a sauce. Taste and adjust with more butter or pasta water as needed. Toss in the shrimp, serve warm topped with shaved parm!