Pesto Pasta with Shrimp

• 1 lb spaghetti
• 1 tbsp extra virgin olive oil
• 1 lb (31-40 ct) peeled/deveined shrimp
• Kosher salt
• Juice of 1 large lemon
• ½ c your favorite pesto
• Fresh parmesan, for serving
• Fresh basil, torn, for serving

Cook spaghetti according to package instructions.

Meanwhile, heat a large skillet over medium and add olive oil. Once hot, add shrimp and season with salt to taste. Sauté, stirring occasionally until shrimp are pink and opaque, about 4-5 minutes. Reduce heat to low and add lemon juice and pesto, stirring to combine. Add pasta to skillet and toss everything well; add more salt if desired. Serve warm topped with freshly grated parmesan and basil.