In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
Set aside to marinate at room temperature for about 20 minutes.
Meanwhile bring a large pot of salted water to a boil.
When water reaches a rapid boil, toss in the spaghetti and cook according to package instructions.
While the pasta cooks, heat a large skillet over medium high heat.
Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes turning them over once.
Depending on the size of your pan, you may have to cook the shrimps in 2 batches.
Once shrimps are cooked transfer to a plate.
Whisk together the 1/2 cup extra virgin olive oil and 1/3 cup lemon juice and Parmesan cheese.
Drain the spaghetti reserving about 1 cup of pasta water.
Add the spaghetti to your skillet with the lemon sauce and a little bit of the pasta water. Toss well.
Add in the parsley and lemon zest and sprinkle with salt and pepper to taste.
Add in a little more pasta water to moisten if needed.
Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.