Lemony Shrimp Pasta

http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/

Prep Time: 15 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 6
Ingredients
12 ounces Thin Whole Wheat Spaghetti
1 Tablespoons Salted Butter
1 pound peeled deveined shrimp (or small scallops or crab would be good)
1 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
1 cup low fat Sour Cream
1 cup low fat yogurt
1 tsp Old Bay Seasoning
a few grinds of pepper
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preparation Instructions
Preheat oven to 375 degrees. Cook spaghetti for half of suggested cooking time~it's going to bake, so want it still a little crunchy.
In a skillet, melt butter and saute seafood and garlic~again a little less than fully cooked as it's going to bake. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream, yogurt, seasonings, olive oil, and a handful of parmesan cheese and stir mixture together. Add lemon zest and pasta. Stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.