Peel the garlic cloves and crush them with a knife or squeeze them with a garlic press.
In a bowl, mix the garlic, the juice and zest of 1 lemon, olive oil, Italian seasoning, a pinch of salt, and pepper.
Peel and clean the shrimp and add them to the bowl with the garlic, mix well.
While the shrimp is marinating, in a pot place: water, the shrimp shells, and the onion. Let it boil, cover, reduce the heat, and cook for 20 minutes. Then strain to remove the shells and the onion, yielding a shrimp broth.
Put a large pot with plenty of water and salt to cook. Once it boils, add the pasta and cook until it's almost al dente (2 minutes less than what the box indicates). Strain and reserve 1/2 cup of the pasta water.
Heat a skillet over high heat and cook the shrimp until they are pink. Remove the shrimp and add the remaining marinade, add 1 cup of the shrimp broth and the 1/2 cup of pasta water, and cook until the sauce reduces by half. Add the zest and juice of the other lemon, the butter, and parsley, and mix.
Add the shrimp and pasta, mix well, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?