Lemon Pasta with Roasted Shrimp
Sue Byrom
ingredients
- 2 pounds (17 to 21 count) shrimp, peeled and deveined
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 lb. angel hair pasta
- 4 T. (1/2 stick) unsalted butter, melted
- Zest and juice of 2 lemons
directions
- 1
Preheat the oven to 400° F. Place the shrimp on a sheet pan with 1 T. olive oil, 1/2 t. salt and 1/2 t. pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.
- 2
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until 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 t. salt, 1 t. pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
Source: Sue Byrom
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