Fill a pot with water and add salt.

Add the pasta to the boiling water and stir with fork to avoid sticking.

Cook the garlic in butter and olive oil until golden. Add the shrimp the garlic and cook until a pink color is all around. Add the lemon zest and red pepper flakes to the shrimp let it cook for a minute. Add the fresh lemon juice, parsley, salt and pepper. Add the Belmondo Pesto Genovese stirring frequentlyuntil heated through.

Toss the cooked drained pasta with the shrimp and pesto mix.