Spaghetti With Shrimp

• 1 or 2 lb bag of frozen shrimp, defrosted and shelled
• 1 lb spaghetti
• 1 medium onion, chopped
• 1 lemon, plus 1/2 teaspoon grated lemon rind
• 1 small bunch flat leaf or curly parsley, chopped fine
• 1 teaspoon anchovy paste
• 1/4 cup of olive oil
• Grated Parmesan Cheese
• Salt and pepper to taste

1. Heat a large pot of water to boiling (pasta needs lots of room to cook). Heat the olive oil in a large flat pan to medium heat. When the oil is ready, drop the spaghetti in the water (if you time it correctly, the shrimp will be done in a few minutes, about the time that the spaghetti is done).
2. Saute the onion gently over medium heat until transparent, add the peeled shrimp and cover. Cook for 3-4 minutes until all shrimp are pink. Squeeze the lemon into the shrimp, add the chopped parsley (and optional anchovy paste), salt and pepper to taste and stir thoroughly. Take pan off the heat.
3. Drain the spaghetti thoroughly, return to the pot and add the cooked shrimp and sauce to the drained spaghetti. Mix well. Place the mixture in a serving dish and sprinkle liberally with grated parmesan cheese.
4. Serve immediately.

frozen shrimp, onion, lemon, flat leaf, anchovy paste, olive oil, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-shrimp-1201640 (may not work)