1. Bring a large pot of water to boil. 2. Add salt and spaghetti and cook until al dente. 3. Meanwhile, in a skillet with butter over medium heat, add the shallots. 4. Saute until cooked. 5. Remove the zest from the lemon, careful not to get any of the bitter white part. 6. Cut the lemon zest into long thin strips. 7. Stir half the lemon zest and the shrimp seasoned with salt and pepper into the skillet to cook. 8. Drain the spaghetti and save the water. 9. Add the spaghetti to the skillet along with 1/2 cup of the pasta cooking water. 10. Cook for a few minutes to allow the flavors to blend. 11. Transfer to a serving platter and sprinkle with parsley, pepper and the remaining lemon zest. ---------------------------------------------------------------------------
Nutrition
Ingredients
