• Cook the spaghetti according to box instructions.
• While the spaghetti is cooking, prepare the sauce. Heat a drop of olive oil in a saucepan over medium heat and sauté the garlic for 30-60 seconds, until fragrant. Then add the coconut milk, lemon juice and zest, parsley, salt and pepper. Mix until fully combined and bring it to a light boil. Add the parmesan cheese and stir until fully combined. Reduce the heat to low and allow it to simmer for 5 minutes. Add the peas and let them cook for 1 minute before removing from the heat.
• When the pasta is ready, drain it and mix with the lemon cream sauce.

For the shrimp:

• Heat a large skillet with a splash of olive oil on medium-high heat.
• Add the shrimp to the pan in a single layer without overcrowding, cook 1-2 minutes on each side until the shrimp are pink and opaque. Just before the shrimp are finished cooking, add the butter, white wine, and garlic. Toss the shrimp in the garlic butter for about a minute. (I usually toss them around the pan for the full minute)
• Place the shrimp over the pasta and serve.