Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then drain, reserving a little cooking water.

Sear the shrimp

• Heat the olive oil in a frying pan over medium-high heat.
• Cook the shrimp until pink and just opaque, then set aside.

Build the creamy lemon sauce

• Melt the butter in the same pan and sauté the garlic until fragrant.
• Pour in the cream and simmer gently.
• Stir in the lemon zest, lemon juice and parmesan, then season with salt and pepper.

Combine and serve

• Return the shrimp to the pan with the drained pasta and toss to coat, loosening with a splash of pasta water.
• Scatter over the parsley and serve immediately.