Add canola oil to a skillet over medium heat.

Once hot, add lemon halves cut side down.

Cook until blackened, around 4 minutes. Check occasionally starting at the 3 minute mark.

Once blackened, take the lemon halves out of the pan and set aside. When the skillet is cool, wipe it out with a paper towel and set aside to use for sauce.

Start your pasta according to the manufacturer's instructions. The pasta can be cooked while the shrimp and spices are cooking.

Preheat the oven to 350 degrees F.

Place shrimp on a parchment lined baking sheet and coat with olive oil, salt, and pepper.

Bake for 4-5 minutes or until just pink. Set aside. (Don’t forget about the pasta)

Add zest, garlic, red pepper flakes, garlic, and olive oil to the same skillet you blackened the lemons in and saute over a medium heat. Saute for 4-5 minutes or until fragrant. Squeeze the lemon halves and heat for 1-2 minutes.

Once warmed, add the shrimp and coat the shrimp with the sauce.

To serve, add a serving of cooked pasta to a plate and spoon shrimp mixture over the pasta.