Lemon Linguine with Shrimp

Inspired by Giada's recipe in "The Italian Issue" (Feb. 2017) of Food Network Magazine, Barry made his healthy version of her Lemon Spaghetti with Shrimp and here are the results . . . (he used less oil and cheese + substituted whole wheat pasta.

Lemon Linguine with Shrimp  Serves 6
For the shrimp: 
1 tablespoon extra-vrigin olive oil
3/4 lb. large shrimp, peeled & deveined (Barry left the tails on)
1/4 teaspoon kosher salt
1/4 teaspoon coarse black pepper
For the pasta:
1 lb. whole wheat linguine
1/2 teaspoon kosher salt + more for the pasta water & to season finished dish
1/3 cup extra-virgin olive oil
1/3 cup parmesan cheese + extra for topping if desired
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1/2 teaspoon lemon pepper
Parsley, chopped

1. Shrimp: In a medium sauté pan, heat the olive oil over medium-high heat. 
2. Season shrimp with salt and pepper; add to the preheated pan in a single layer.
3. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
4. Pasta: Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, stirring occasionally to prevent sticking, about 8 minutes. 
5. Drain, reserve 1 cup pasta water. 
6. Whisk to blend the olive oil, parmesan, lemon peel and juice in a bowl.
7. Toss the pasta with the lemon sauce and shrimp; add reserved cooking liquid t 1/4 cup at a time as needed to moisten. 
8. Season with additional salt to taste + lemon pepper. Toss. 
9. Garnish with chopped parsley and serve with additional parmesan if desired.