Serves 4

Rave reviews were received for this elegant, easy, and delicious meal! When you are a little stressed with all the activities you planned but forgot to put on your calendar, this meal comes to the rescue. It takes about 35 minutes to make if you have the shrimp in the freezer ready to go.
Tip: Use fresh lemons, it makes a lot of difference than just using the bottle of lemon juice that might be in the back of your refrigerator.

Ingredients:
1 lb. uncooked spaghetti
1 ½ lb. jumbo peeled, deveined raw shrimp, tails removed
2 tsp. kosher salt, divided, plus more for salting water
1 tsp black pepper or so, to taste
4 Tbsp. extra-virgin olive oil
6 Tbsp. unsalted butter
1 large shallot, finely chopped (about 1/3 to 1/2 cup)
6 garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine (such as Pinot Grigio) – remember to use wine you would drink
½ cup chopped fresh flat-leaf parsley (from 1 bunch), plus more for garnish
2 tsp. grated lemon zest plus 4 Tbsp. fresh juice (from 2 lemons)
Grated Parmesan cheese, for serving
Lemon wedges, for serving (if you have any)

Instructions:
1. Bring a large pot of salted water to boil over high heat. Add spaghetti and cook until al dente, about 7-8 minutes. Reserve 1 cup of water.

Tip: place a measuring cup in the colander and pour water into it before you completely drain the pasta.

2. Pat shrimp dry with a paper towel. Sprinkle a little salt and pepper on it.

3. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add half of the shrimp and cook undisturbed until browned on 1 side, about 2 to 3 minutes. Stir shrimp, and transfer to a plate. Repeat with remaining oil and shrimp.

4. Add 4 tablespoons of the butter to drippings in skillet: add shallot, garlic, and remaining 1 teaspoon of salt and ½ teaspoon of pepper. Cook over medium-high heat, stirring often, until shallots are just tender, about 3 minutes. Stir in wine, scraping up any browned bits from bottom of pan; cook, undisturbed, until reduced by half, 2 to 3 minutes. Reduce heat to medium and add cooked shrimp (and any accumulated juices), parsley, lemon zest and juice, cooked spaghetti, reserved 1 cup cooking water, and remaining 2 tablespoons butter. Cook over medium, tossing together until sauce becomes glossy and coats noodles evenly, 2 to 3 minutes.

5. Remove from heat: top with grated cheese and more black pepper. Garnish with parsley and serve with lemon wedges.