Lemony Shrimp Pasta

If needed, clean, peel and rinse shrimp. Pat dry. Mix the shrimp in a bowl with half of the olive oil, salt and lots of fresh black pepper. Set in the fridge while you prepare the other ingredients.

Zest and juice the lemon into a small bowl. Chop the shallot, thyme and other herbs. Set aside.

Boil water and cook pasta according to package instructions. When it’s done, drain the pasta reserving 1 cup of starchy pasta water.

Melt butter in a small sauce pan over medium heat. Add shallot, cook about 2 minutes. Stir in lemon juice and zest, thyme, other herbs and red pepper flakes. Keep the mixture warm over low heat when it’s done.

Heat remaining olive oil in a large sauté pan over medium high heat. Make sure the pan is big enough to add the pasta and all ingredients! Cook shrimp until done, 4-5 minutes, stirring to cook all sides.

Pour about half the pasta water into the hot pan with the shrimp and whisk to deglaze the pan. Add pasta to the shrimp pan, and then pour in the butter lemon mixture. Stir in as much Parmesan cheese as you would like! Check for seasoning, add salt and pepper as needed. Serve warm!