Add the deveined shrimp and cook until it is just pink, add the zest of one lemon, then dump in the linguini (we used spaghetti this time because we didn't have linguini). Squeeze in the juice from that lemon, add freshly grated Parmigianno Reggiano and chopped Italian parsley.
Top it off with some fresh cracked black pepper, even more Parmigianno Reggiano and enjoy!
This dish is an excellent choice for hot summer nights.
Good food doesn't have to be expensive or difficult to cook!!
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