Start pot boiling and follow directions on box to cook pasta, we used gluten free sphaghetti.

Combine shrimp, seasonings, and wine in a medium bowl (you can marinade the shrimp for some time like this, or cook immediately).

Squeeze juice out of lemon (tip: do this over a strainer to catch the seeds)

Melt butter over medium heat.

Add shrimp mixture to melted butter.

Cook shrimp until pink and cooked through, about 4 minutes each side.

With tongs or fork, remove shrimp when cooked leaving liquid in the pan.

Turn heat up to medium high, stir frequently as liquid is reduced. This should take about 5 minutes.

Reduce heat to low medium.

Add shrimp, Parmesan cheese, and pasta back into pan and stir until pasta is well coated with sauce.