Whisk together the 1/2 cup extra virgin olive oil, 1/3 cup lemon juice and zest, freshly grated cheese, parsley and a dash of salt and pepper.
Drain the spaghetti, reserving about 1 cup of pasta water.
Return the drained pasta to the pot.
Pour the lemon sauce over the drained pasta and toss to combine.
Add a little bit of the reserved pasta water if needed.
You'll want to add just enough of the reserved pasta water to moisten the spaghetti.
Transfer the spaghetti onto a serving platter and top with the pan seared shrimp.
Sprinkle with a dash of chopped parsley and a drizzle of extra virgin olive oil.
You can bring the assembled platter to the table and let everyone help themselves or make individual servings topped with an equal amount of shrimp, a drizzle of extra virgin olive oil and garnished with parsley.
And pass the cheese if you wish. I'm all for extra cheese!