Roasted Shrimp & Lemon Pasta is a 20-minute dinner that'll knock your socks off and become a weeknight favorite!
1poundraw shrimppeeled and deveined
1poundangel hair pasta
1/4cupolive oilor vegetable oil
Zest and juice of 2 lemons3-4 tablespoons juice
Fresh lemon slicesfor garnish
Fresh chopped parsleyfor garnish
Preheat your oven to 400 degrees F.
Place shrimp in a bowl and toss with oil, salt, and pepper.
Spread shrimp out on a sheet pan that's lined with parchment paper or a silicone mat in a single layer.
Roast for 6 to 8 minutes, just until the shrimp is pink and cooked through.
Why the shrimp is cooking add 1 tablespoon oil to a pot of boiling water.
Add the angel hair pasta to the pot and cook according to package directions until al dente, about 3-5 minutes.
Reserve 1/2 cup of the pasta water, then drain the pasta.
Transfer the pasta to a large bowl and immediately add the butter, oil, pasta water, lemon zest, lemon juice, salt, and pepper. Stir to evenly coat the pasta with the rest of the ingredients.
Add the shrimp to the bowl, and garnish with lemon slices and parsley if desired.
Serve immediately. We like ours with some crusty bread.
I usually use a smaller shrimp, like 61/70, for this recipe so there's more shrimp mixed in with the pasta. If you prefer to use large shrimp you can absolutely do that as well, but you may want to increase the amount to 1 1/2 pounds.