Lemon Pasta with Roasted Shrimp

This is a perfect weeknight dish. You can pull the entire dinner together in the time it takes to boil water and cook pasta. I used Ina Garten’s recipe but I don’t really like Angel Hair pasta that much because it can quickly become mushy, so I used linguine instead.

1 1/2 pounds shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
3/4 pound linguine
3 tablespoons unsalted butter, melted
Zest and juice of 2 lemons
salt and pepper

Preheat the oven to 400 degrees. Place the shrimp on a sheet pan with 1 TB. olive oil, 1/2 ts. salt and 1/2 ts. pepper. Toss well and spread shrimp in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Follow the directions for cooking the linguine. Drain the pasta, reserving some of the cooking liquid. Quickly toss the pasta with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, salt, pepper and about reserved cooking liquid (start with just 1/4 cup and add more as necessary). Add the shrimp and serve hot.

Green Salad