Angel Hair Pasta with Roasted Shrimp & Lemon
If you’re looking for a romantic dinner to serve, there’s no garlic or onions in this dish. Yet there’s still tons of flavor from the fresh lemon juice and zest.
- 2 pounds shrimp, peeled and deveined
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 pound angel hair pasta
- 4 tablespoons (1/2 stick) butter, melted
- Zest and juice of 2 lemons
- ½ cup Parmesan Cheese, grated, plus more for garnish
- Fresh parsley, chopped, for garnish
Preheat oven to 400 degrees. Place the shrimp on a rimmed baking pan with 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper. Toss well, spread the shrimp in one even layer and roast for 6 to 8 minutes just until the shrimp are pink and cooked through.
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, ¼ cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and about ½ cup of the reserved pasta cooking liquid. Add shrimp and Parmesan Cheese. Serve hot. Garnish with Parmesan cheese and parsley.