Thursday, January 20, 2011

Recipe: Lemon Pasta with Roasted Shrimp

I had a crazy craving for shrimp and I found this recipe on (my favorite recipe source). I knew this is exactly what I was wanting - tasty, quick, easy! My top three recipe requirements.

This pasta is Amazing! It tastes so light. The lemon makes this dish flavorable, but it's not overwhelming. Of course it's an Ina Garten can find it here.


  • 2 Pounds (17-21 count) shrimp, peeled and deviened (I accidentally grabbed a bag of smaller shrimps and they worked just fine)
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound angel hair pasta
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 lemons, zested and juiced


Preheat the oven to 400 degrees F. 

Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.


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