1. Heat a large pot of salted water over medium-high heat. Add spaghetti and cook according to package directions.
2. While spaghetti cooks, melt butter in a large skillet over medium heat. Add red onion, garlic, and half the cumin. Season with salt and black pepper. Cook 6–7 minutes, stirring occasionally, until onion softens and begins to brown.
3. Add shrimp to the skillet and cook 2–3 minutes, stirring frequently, until shrimp turn pink and curl slightly. Do not overcook.
4. Remove skillet from heat. Stir in chopped parsley and a couple squeezes of fresh lemon juice. Season to taste.
5. Drain spaghetti and transfer to a serving platter. Top with shrimp mixture and serve immediately with remaining lemon wedges and Parmesan, if desired.

Kid-Friendly Tips

• Kids can help measure pasta, squeeze lemons, and sprinkle parsley.
• Teach “shrimp don’t take long”—watch for pink color and a gentle curl.
• Serve with a side of steamed veggies or salad to make it a full meal.

Notes

Rinsing pasta briefly with warm water can prevent sticking, but for a more traditional pasta finish, you can skip rinsing and toss noodles with a spoonful of the buttery shrimp mixture instead. Store leftovers covered in the refrigerator for up to 2 days.