Salt
1 pound linguine
1/4 cup extra-virgin olive oil
2 medium garlic cloves, minced
1 pound small shrimp, peeled, deveined and halved
1 tsp grated lemon zest
1/4 cup lemon juice
Freshly ground black pepper
1/2 cup fresh parsley, minced

1. Bring 4 quarts of water to a boil in a large pot. Add 1 Tbsp salt and the pasta and cook until done over high boil.

2. Meanwhile, place the oil and garlic in a large skillet and cook over medium heat for about 2 minutes. Add the shrimp, lemon zest and lemon juice; saute until the shrimp turn pink, about 3-4 minutes. Be careful to stir constantly so that the shrimp will cook evenly and watch for over-cooking. The shrimp need to be tender, not rubbery. Season to taste with salt and pepper.

3. Drain pasta, saving about 1/2 cup of liquid. Combine pasta and shrimp mixture, adding just enough of the reserve liquid to moisten the dish. Serve immediately.

TIPS: Top with freshly grated Parmesan cheese and add a piece of garlic toast!