Cook the spaghetti per the instructions on its box. Drain and set aside.

Put butter, garlic and olive oil in a small saucepan. Place the pan over low heat. Stir frequently, scraping the bottom of the pan as you stir. Continue cooking the garlic over very low heat. This will slow-roast the garlic as opposed to deep-frying it.

As soon as the garlic starts to turn brown, turn off the heat.

Add ½ teaspoon of salt and the juice of 1 lime to the garlic and oil mixture, then stir to combine. Set aside.

Place a separate shallow frying pan on your stove-top over medium-high heat. Pour 2 tablespoons of the garlic oil in this frying pan, then pan-fry the shrimp in a couple of batches. It should only take about 30 seconds per side for the shrimp to cook. Set the shrimp aside when fully cooked.

In the same pot that you cooked your pasta with, heat up about 2 tablespoons of the garlic oil over medium heat. Saute the diced onions.

When the onions turn translucent, turn off the heat. Add the pasta and all of the mojo the ajo (the oil AND the garlic). Toss well using a pair of tongs.

Transfer to serving plates. Top with more lime juice, salt, pepper and chili flakes.

Arrange the shrimp on the pasta.

Garnish with parsley or cilantro (or both!)

Enjoy!