Spaghetti with Creamy Sicilian Lemon Sauce and Shrimp

Season the pasta cooking water with salt and some Sicilian lemon zest, and boil for the first 3 minutes.

Set aside the remaining lemon zest and squeeze the juice for later use in the sauce.

Cook the spaghetti according to the package directions, keeping it very al dente (the narrator suggests 6 minutes in this case), and reserve the cooked and drained pasta.

In a skillet, heat the butter and olive oil with onion slices to flavor the fat.

Sear the shrimp in the flavored fat, seasoning them with salt and black pepper, and then remove them from the skillet.

In the same skillet, add the minced garlic and sauté briefly.

Add the Sicilian lemon juice and the reserved zest. Season with salt and black pepper to taste, and finish with chopped basil.

Incorporate the heavy cream into the sauce and allow it to thicken due to the lemon's acidity.

Adjust the consistency of the sauce by gradually adding the reserved pasta cooking water.

Turn off the heat, add the cooked and separated spaghetti to the skillet to coat well in the sauce.

Return the seared shrimp to the finished dish before serving.