Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side.
Stir in the lemon zest and juice, chopped parsley, salt, and black pepper.
Add the cooked linguine to the skillet and toss until well-coated with the lemon garlic sauce.
Serve hot, garnished with grated Parmesan cheese.
Serve hot, garnished with fresh sage leaves.
Put the pasta in a dish and pour the cheesy mixture
Sprinkle on top the remaining parmesan and oregano, then bake for 15-20 minutes to set the top
Scatter over the last basil and reserved parmesan, then serve with salad