Cook the pasta

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

Sear the shrimp

• Heat the olive oil in a frying pan over medium-high heat.
• Add the shrimp and cook until pink and just opaque.

Build the lemon sauce

• Add the garlic and cook until fragrant.
• Stir in the butter, lemon zest and lemon juice.
• Season with salt and black pepper.

Toss and serve

• Add the drained spaghetti to the pan with a splash of cooking water and toss to coat.
• Stir through the parmesan and parsley.
• Serve immediately with extra lemon zest.