Spaghetti al Limone with Shrimp

1. Cook the Spaghetti

Set a large pot of water on a rolling boil, add a generous pinch of kosher salt, and cook the spaghetti al dente according to the box's instructions. Reserve some pasta water before draining.

2. Season the Shrimp

Season the shrimp with salt and black pepper, lay them out on a plate, and pat them dry with paper towels.

3. Infuse Oil with Aromatics

Heat the olive oil in a large skillet over medium heat, and stir in the lemon zest and fresh tarragon.

4. Cook the Shrimp

Add the seasoned shrimp to the skillet and cook for about 90 seconds on each side, then set aside on a plate.

5. Reduce the Wine

In the same skillet, pour in the white wine and season with a pinch of salt and pepper. Reduce by half.

6. Combine Pasta and Sauce

Add the cooked spaghetti to the skillet along with a splash of reserved pasta water. Toss and cook for another 2-3 minutes.

7. Create the Sauce

Cut the heat and add diced cold butter and half of the Parmesan cheese. Stir until melted into a smooth sauce.

8. Finish with Shrimp and Lemon

Reintroduce the shrimp to the skillet with a squeeze of lemon juice and the remaining Parmesan. Toss to warm the shrimp and coat the pasta evenly.