Lemon-Garlic Spaghettini~With Grilled Lemon Shrimp

Lemon-Garlic Spaghettini:
Recipe from Keeping Up Cookbook

1 pound spaghettini or angel hair pasta
4 large garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil
zest of 2 lemons
3 T fresh lemon juice
1 1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper
1 cup pasta cooking water
lemon slices
1/2 cup grated fresh parmesan cheese

Boil pasta in salted boiling water according to package directions until al dente.  Before draining, reserve 1 cup of the cooking water.  Drain pasta and set aside.

While pasta is cooking, add oil to a large skillet over medium heat.  Cook garlic and red pepper flakes, stirring often, until garlic begins to brown.  Stir in lemon zest, lemon juice, pepper, and 1/2 cup of the reserved cooking liquid.  Bring to a simmer and remove from heat.  Add the pasta to the skillet and toss with the sauce, adding more cooking liquid if desired. Salt as needed.

Grilled Lemon Shrimp: 

1 lb large shrimp (26-30), deveined and peeled, tails left on
2 tsp blackening spice rub (optional)
1/2 tsp lemon pepper
1/4 tsp garlic powder
juice from 1 lemon

Heat up a grill pan or outdoor grill.  Add cleaned shrimp to a large bowl, add spices, and toss well to coat.  Grill shrimp on both sides until cooked through, then squeeze fresh lemon juice over top. 

Serve up family style with lemon-garlic spaghettini topped with grilled shrimp and lemon slices.  Sprinkle with parmesan cheese.  Enjoy!