Saturday, January 30, 2010

Lemon Pasta with Roasted Shrimp

I have always loved shrimp.  There are many ways to prepare it and I've never had them prepared a way I didn't like them.  I think my favorite type of shrimp is boiled shrimp, but after having roasted shrimp I think I now have two favorites.  There wasn't a whole lot added to the roasted shrimp; just olive oil, salt and pepper but it had tons of flavor and tasted amazing.  I'm so glad this recipe didn't have a heavy sauce to overpower or cover up the flavor of the shrimp, it's definitely the star of this dish.  All the ingredients accented the flavor of the shrimp and complimented each other so well. 

This lemon pasta with roasted shrimp was incredible!  I saw this on Barefoot Contessa and I knew I had to make this.  Although it's a quick meal it's one that is very elegant and can be served for a special occasion; but it can also be made during the week just to change up your routine and to have something a little different.  You really don't need much to go with this meal; it was perfect for us with fresh garlic knots and a salad.    

Lemon Pasta with Roasted Shrimp


2 Pounds shrimp, peeled and deveined

Olive oil

Kosher salt and fresh ground pepper

1 Pound angel hair pasta

4 Tbsp unsalted butter, melted

2 Lemons, zested and juiced


Preheat oven to 400 degrees.

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

Fill a large pot with water and season well with salt and bring to boil.  Once the water reaches a boil drizzle in some olive oil and add the angel hair pasta.  Cook the pasta for about 3 minutes, until it's al dente.  Drain the pasta and reserve 1/2 cup of the liquid.  Quickly toss the pasta in the melted butter, 1/4 cup olive oil, lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and the reserved water.  Add the shrimp and serve while hot. 


Recipe Source: Barefoot Contessa 

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