*Fish stock made using the shrimp shells boiled in water with carrots, celery, onion, bay leaf and salt for 90 minutes.
Bring a large pot of salted water to a boil.
Meanwhile, in a shallow bowl, add a pinch of salt, black pepper, oregano and crushed red peppers to the flour and mix.
Crack the egg into a separate shallow bowl and add a pinch of salt, black pepper, oregano, crushed red peppers and the water and beat until scrambled.
Dredge the shrimp in the flour mixture, shaking off any excess. Then dip in the egg mixture until fully coated.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until golden brown and cooked through. Remove the shrimp from the skillet and set aside.
Add spaghetti to the boiling pot of water and cook until al dente, about 8-10 minutes.
In the same skillet, add the rest of the butter. Once melted, add in the flour and mix together.
Pour in the white wine and lemon juice and mix together for about two minutes.
Pour in the fish stock and bring to a simmer until the spaghetti is done cooking.
Right before the spaghetti is done cooking, add the shrimp back into the skillet. Add the parsley and mix together.
Once the spaghetti is ready, scoop directly into the skillet and toss to coat in the sauce.
Serve the spaghetti in bowls and top with the cooked shrimp. Drizzle any remaining sauce over the top of the shrimp and garnish with fresh parsley.