Lemon Shrimp and Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemon zest

  1 lemon or 4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Parmesan cheese

  Shredded

  2 tsp or 3g

Directions

1. Cook the spaghetti until al dente according to the package instructions. Drain, reserving 1/2 cup of the pasta water.
2. In a large cast iron or nonstick skillet, heat the olive oil and butter over medium heat.
3. Pat the shrimp dry and add to the skillet. Cook until browned on each side. If necessary, cook in batches to avoid crowding.
4. Add the lemon zest, lemon juice, garlic, and black pepper to the skillet.
5. Add the cooked pasta and reserved pasta water, a few tablespoons at a time, until the mixture reaches a saucy consistency.
6. Transfer to a serving bowl and garnish with grated Parmesan cheese. Serve and enjoy!