Zesty Lemon Garlic Shrimp Pasta

1Cook the spaghetti (8 oz) according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2In a large skillet, heat the olive oil (2 tbsp) over medium heat. Add the minced garlic (4 cloves) and red pepper flakes (¼ tsp), sautéing for about 1 minute until fragrant.

3Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.

4Stir in the cherry tomatoes, (½ cup) lemon (1) juice, and lemon (1) zest. Cook for an additional 2 minutes until the tomatoes soften slightly.

5Add the cooked spaghetti (8 oz) to the skillet, tossing to combine with the shrimp and sauce. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.

6Remove from heat and stir in the chopped parsley and grated Parmesan cheese (½ cup). Adjust seasoning with salt and pepper if needed.

7Serve immediately, garnished with extra parsley and lemon (1) wedges if desired.