Heat olive oil on medium heat in a large deep saucepan and cook onions until translucent.
Add garlic and cook for about two more minutes.
****To make Shrimp Stock ***Add shells from shrimp to a medium pot and cover with water, simmering for 15 minutes.
Add shrimp stock, lemon juice, ½ of the lemon zest, ¼ cup parsley, 1 tsp salt, ½ tsp pepper, and one sliced lemon, stir to combine.
Reduce liquid by half and thickens
As the liquid reduces cook spaghetti according to package.
Once thickens, add the shrimp and sprinkle with salt and pepper, stir to mix, and cook till shrimp are barely pink. Do not overcook. Shrimp will continue to pull in on themselves when they cook and look more like a ball. You want them to barely be pink when you add them to the hot pasta.
Once shrimp begin to turn pink, add the rest of the lemon zest and butter to combine and enrichen.
Once shrimp are barely pink and sauce is combined, toss with spaghetti and place on a big platter topping with parsley and parmesan for serving.
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