Use fresh parsley and lemons in this dish or else the flavors will not be as strong and vibrant. You can omit the shrimp and just have the noodles if you prefer.

Lemon Parsley Pasta with Shrimp

1/2 pound of peeled and deveined shrimp

box angel hair pasta
1/4 bunch or 1 cup fresh parsley, finely chopped
2 lemons zested
4 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 Tbsp butter
6 Tbsp parmesan cheese
to taste salt and fresh black pepper

Cook the shrimp in about two tablespoons of butter and a few pinches of garlic powder. Set aside.

In a large pot, begin boiling water for the pasta (refer to instructions on the box). While the water is heating, finely chop the parsley and garlic. Zest two lemons making sure not to get any of the white, flavorless pith Place the parsley, garlic and lemon zest in a bowl.

Once the pasta water begins to boil, add the pasta and cook according to the directions on the box (approximately 10 minutes). While the pasta cooks, heat the 3 Tbsp of olive oil in a skillet over medium heat. Once the oil is hot, add the parsley/garlic/lemon zest mix, salt and pepper. Stir while cooking just until the minced garlic has softened (approximately 3 minutes).
Drain the pasta and add it back into the pot (do not return it to a hot burner). Add 1 Tbsp of butter to the pasta to keep it from drying out. Add the mix to the pasta and stir it in well.

Add in the shrimp and cheese. Mix well and serve.