Instructions:

Begin by cooking the spaghetti according to package instructions in a large pot of salted boiling water. Cook until al dente, then drain and set aside, reserving about 1/2 cup of the pasta water.

In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.

Add the shrimp to the skillet, seasoning with salt and pepper. Cook the shrimp until they turn pink and opaque, about 2-3 minutes per side.

Once the shrimp are cooked, add the cooked spaghetti to the skillet, along with the reserved pasta water, lemon juice, and lemon zest. Toss everything together to combine and heat through.

Remove from heat and stir in the fresh parsley. Serve immediately, topped with grated Parmesan cheese if desired.

For a truly enjoyable experience, make sure not to overcook the shrimp, as they can become tough. Additionally, this recipe showcases how you can create a delicious meal while minimizing food waste, as it encourages the use of available ingredients and promotes sustainable cooking practices.

If you find yourself without fresh parsley, dried parsley can be a suitable substitute, and don't hesitate to experiment with different types of pasta.

To add more depth to the flavor, consider incorporating a splash of white wine after sautéing the garlic before adding the shrimp. Enjoy your cooking!