Make the Stock:

Peel the shrimp, place shells and tails in pot with quartered onion, (skin and all) bay leaf and 1/2 cup filtered water and bring to a boil. Let Simmer no more than 20 minutes. Strain and reserve. You have made a shrimp stock!

In a large pot get the water going for the pasta. (Don’t forget to salt the water) it should be as salty as the sea!

In another large pot add butter, olive oil and blend, then add garlic and cook until fragrant, add white wine (if using) add prepared shrimp stock, lemon juice and zest, season with lemon pepper and salt. Let Simmer and reduce.

Add Pasta to boiling water and cook to instructions. The shrimp only takes 4 minutes to cook so set timers according to pasta cooking times…

Once you have 4 minutes left on the timer drop the shrimp in the butter garlic stock mixture, flipping at 2 minutes. Strain pasta reserving 1/2 Cup pasta water. Gently add pasta to shrimp and stock mixture and toss. Top with Fresh Parsley and Parmesan. Add reserved water as needed.  Enjoy!