Kimchi Garlic Butter Shrimp Spaghetti

Pat 200g shrimp dry and season it lightly with salt. Melt 15g butter with 1 tablespoon olive oil, then sear the shrimp for 1 minute per side. Remove it as soon as both sides turn pink so it does not continue cooking throughout the sauce-making stage. In the same pan, cook 5 sliced garlic cloves and 120g kimchi cut into 1cm pieces over medium heat for 3 minutes to reduce their moisture. Add 0.5 tablespoon Korean chili flakes and stir for only 30 seconds, moving on before the chili scorches. Cook 180g spaghetti in salted water until al dente and reserve 100ml of the cooking water before draining. Add the pasta to the pan with 60ml of that water and the remaining 15g butter. Toss vigorously over high heat for 1 to 2 minutes. The sauce is ready when the water and butter no longer sit separately in the pan and instead coat the spaghetti with a glossy layer. Return the shrimp only at the end, add 1 tablespoon lemon juice, and turn off the heat. Scatter 2 tablespoons chopped scallion over the pasta and serve immediately. Removing the shrimp between its initial sear and the final toss, along with cooking excess moisture from the kimchi first, protects both the shrimp texture and the sauce consistency.