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
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