I chose to get creative with the ingredient list and swap out some classic items for a much lighter and healthier version of the dish.
In large pot, boil water over high heat and salt generously.
Grab your fresh block of Parmesan cheese and grate finely.
Place eggs, egg yolks, lemon zest, and Parmesan cheese into a large bowl and mix until combined.
When water reaches a boil place pasta into pot. Set timer for 8 minutes.
Toss shrimp with a neutral oil and a pinch of salt and pepper. Grill shrimp on outdoor grill or in a skillet. Cook for 3-4 minutes.
Before draining spaghetti, reserve ¼ cup of pasta water in a dish.
When timer goes off, drain pasta. Immediately toss spaghetti into large bowl with egg and cheese mixture and mix for 1-2 minutes. Add pasta water by the tablespoon and mix until you reach a thick creamy consistency
Toss in grilled shrimp, add salt and pepper to taste, and serve immediately in large serving dish or individuals bowls. Top with chives and enjoy!