Put the salted water for spaghetti on the fire, add the lemon zest cut into strips. Cook the spaghetti until al dente. Do not pour out the water.

In a frying pan with olive oil, put a clove of garlic, fry on low heat, add shrimp, and a pinch of salt. Saute for 1-2 minutes, then pour in Limoncello.

In another frying pan, squeeze the juice of one lemon, grate a little black pepper, pour in a little water from the pasta, and heat. Then add the spaghetti and bring to a boil in the pan.

To the spaghetti, add the shrimp with their gravy from the first pan, mix, sprinkle with fresh mint and grated zest of the other lemon.

Put the dish on plates and sprinkle it with black pepper.