So it's been a while since I posted... but that doesn't mean I haven't cooked. lol I just haven't taken the time to take the pics &/or post it. Wanted to share this recipe with you though right away!
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| Photo is from Foodnetwork.com |
Garlic Lemon Pasta with Roasted Shrimp
2 pounds (17 to 21 count) fresh shrimp or frozen cooked shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
8 tablespoons (1 stick) unsalted butter
2 cloves mined garlic (or per taste)
Zest and juice of 1 lemon (may add more if desired)
For fresh shrimp, preheat the oven to 400 degrees F. Place the shrimp in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through. If using frozen shrimp you need to thaw your shrimp thoroughly per the directions on the bag. If you prefer to use the smaller size of cooked shrimp that's ok too.
Drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until done, about 3 minutes.
Meanwhile, melt the butter in a large saucepan or skillet. When butter is melted add the minced garlic, the lemon zest, lemon juice, 2 teaspoons salt and 1 teaspoon pepper.
Drain the pasta and then quickly toss the angel hair with the melted butter mixture. Add the shrimp and serve hot.
**You can adjust the amout of butter, garlic, lemon, etc. If you cut the butter in 1/2 you can add 1/4 cup of olive oil.
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