| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
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 (1/2 stick) unsalted butter, melted
- 2 lemons, zested and juiced
Instructions
- Preheat the oven to 400 degrees F.
- Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 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, 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 264 mg |
| Sodium | 625 mg |
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 264 mg |
| Sodium | 625 mg |
Reviews
I used spaghetti since I prefer it, but I did up the lemons to 4 since I LOVE lemons, and it was perfection. Ina always comes through with yummy recipes.
I made 1/2 recipe and added 1/2 cup cream at the end. It was delicious! For whole recipe add 3/4 to 1 cup cream.
Fantastic and easily prepared.
This is a great quick recipe. Bonus because there’s very few ingredients that I always have on hand. Very fresh and bright with the lemon sauce (it is very lemony though so if you’re not a big lemon fan you may want to scale back the lemon juice a little). Perfect for a light spring or summer meal with a salad.
I enjoyed this recipe. The next time I make it I will zest only 1 of the lemons and consider adding garlic but I’m not sure. I topped it with some fresh basil leaves which did a good job of offsetting the lemon flavor. It’s just a tad too sour for my taste. Family loved it though!
This looked delicious on television, and I do have to say, the roasted shrimp was great, but the sauce for the pasta was AWFUL– I followed the recipe exactly, and the lemon flavor was so sour, and so overwhelming, that my family begged me to wash it off the pasta, and finally we just threw the whole mess out. Perhaps an actual measurement of the volume of lemon juice would help.
This is a comment on the episode, not this specific recipe. In the viewer questions at the end of the episode, Ina suggests freezing Parmesean cheese as an excellent way to preserve the cheese for future use. Our local store had a sale so I stocked up and froze a lot of very expensive Parmesean. Imagine my surprise when I started pulling out pieces to use; the time in the freezer altered the texture of the cheese. It was ok to use if you needed ground Parmesean but not if you wanted any shavings or other presentation. I feel Ina should have disclosed this. Maybe a couple of days in there doesn’t affect the texture but weeks in the freezer most definately does. I was very disappointed.
This is a go to recipe when entertaining. People always rave and its super easy to prepare. I’ve been making this for years and will continue to do so. Thanks for another fabulous recipe.
Very simple and easy. Garlic would be a great flavor adittion.
This recipe was just okay, a bit on the flavorless side as there was not enough sauce for the pasta and I followed the recipe exactly. Her shrimp scampi recipe is just as easy as this one and much better tasting so I suggest you try that one instead.