Cook pasta to al dente; retain one cup of pasta water and set aside. Drain pasta and toss with a tablespoon of butter; set aside.

To infuse the olive oil with lemon, peel rind off 1-2 lemons with knife (minus the thick white part). Saute rinds in 1/8 cup olive oil on low for 15 - 20 minutes. Leave 2 tablespoons of olive oil in pan and remove the rest. Discard skin and save olive oil for future use.

Squeeze juice from the two peeled lemons; set juice aside.

Finely grate the rind of third lemon; set zest aside.

In pan with lemon olive oil, saute sliced garlic with crushed red pepper on medium for one minute.

To same pan, add shrimp, zucchini, salt, pepper; saute for a few minutes until shrimp is pink (not translucent).

Add lemon zest, lemon juice, 1/8 cup white wine.

Continue to cook for a few minutes and then toss in cooked whole wheat pasta.

Toss for a couple minutes. Add a little pasta water if pan doesn't have enough moisture, or pasta begins to stick together. Taste.

Add more salt if needed; add fresh or dried parsley, black pepper and fresly grated Parmigiano cheese.

Enjoy!