This dish is quick and easy to prepare, but it tastes like you spent hours in the kitchen.
Put the zest of one lemon in 1/2 cup extra virgin olive oil and let stand.
Boil 1 box of Barilla Plus spaghetti in boiling salted water. When draining pasta, reserve 1 cup of the pasta water.
Meanwhile, in a large, heavy skillet, warm 2 tablespoons of extra-virgin olive oil. add 4 or more minced large garlic cloves, and cook for a minute or two. add 1 pound of frozen large shrimp, and cook until pink. Perhaps 5 minutes or so. Add the cooked spaghetti, 1/4 cup lemon juice, the zest of 1 lemon, kosher salt to taste, and at least 1/2 teaspoon freshly cracked black pepper. Toss to combine. Use a wire mesh sieve, and strain the lemon zest out of the reserved olive oil. You should have about 1.4 cup when you do. add the oil to the pasta. Add some (or all depending) of the reserved pasta cooking liquid so the pasta isn't dry. Stir in 1/4 cup fresh minced thyme and parsley. (About 2/3 parsley, 1/2 thyme). Serve immediately.
This would also be delicious with spinach or arugla added at the end to wilt.
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