Cook the Spaghetti (8 ounce) per the instructions on its box. Drain and set aside.
Put Salted Butter (6 tablespoon), Garlic (10 clove), Olive Oil (1/4 cup) 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.
As soon as the garlic starts to turn brown, turn off the heat.
Add the Salt (1/2 teaspoon), juice of one Lime (1) 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 Large Shrimp (12) in batches. 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 Onion (1).
When the onions turn translucent, turn off the heat. Add the pasta and all of the mojo the ajo, which is the oil and the garlic. Toss well using a pair of tongs.
Transfer to serving plates. Top with more lime juice, Salt and Pepper (to taste) and Crushed Red Pepper Flakes (to taste). Arrange the shrimp on the pasta.
Garnish with Fresh Parsley (to taste) or Fresh Cilantro (to taste) or both. Serve and enjoy!