recipes barefoot contessa

Lemon Pasta with Roasted Shrimp (Serves 6)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Quentin Bacon

2 pounds (16 to 20 count) shrimp, peeled & deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Preheat the oven to 400 degrees.

Place the shrimp on a sheet pan with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss well, spread them in one layer, and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook 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 cooking liquid. Add the shrimp and serve hot.