1 Servings 20 min Cook
10 Oz Spaghetti
2 Tbsp Olive Oil
2 Tbsp Butter
2 Fruit without seeds Lemons
8 Oz Shrimp
1 Tsp Garlic
1 Tsp Pepper
2 Tsp Parmesan Cheese
Bring a stockpot of salted water to a boil and add the pasta.
Cook until al dente according to package instructions and drain, reserving 1/2 cup pasta water.
While the pasta water comes to a boil, heat the olive oil and butter in a large cast iron or nonstick skillet over medium heat.
Pat the shrimp dry and add to the pan.
Cook until browned on each side (brown in batches if the pan is too crowded, then add the lemon zest, lemon juice, garlic, and black pepper.
Add the cooked pasta and reserved water, a few tablespoons at a time, until appropriately saucy.
Transfer to a serving bowl over the pasta; garnish with grated cheese.
Serve and enjoy!