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Spaghetti Al Limone with Shrimp
Ingredients
  • Kosher salt and black pepper
  • 1 pound spaghetti
  • 1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
  • ¼ cup olive oil
  • 2 lemons, zested (about 1½ packed tablespoons), plus 3 tablespoons lemon juice
  • 1 tablespoon chopped fresh tarragon, plus more for serving
  • ½ cup dry white wine
  • 3 tablespoons cold unsalted butter, diced
  • ¾ cup freshly grated Parmesan
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