This is MY kind of recipe. Just a few ingredients–so simple but incredibly delicious. A light summery dish. Thank you Ina Garten!
ingredients
2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (½ stick) unsalted butter, melted
Zest and juice of 2 lemons
directions
Preheat the oven to 400 degrees F. 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 until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
TIPS: 1. I put the shrimp in a foil pain and cooked them on the grill. 2. If you want to make this healthier you can choose a higher protein spaghetti and use less butter and more olive oil.
(Recipe found on: https://www.foodnetwork.com/recipes/ina-garten/lemon-pasta-with-roasted-shrimp-recipe-1972874)
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