"Food is our common ground, a universal experience." - James Beard

Thursday, March 18, 2010

Lemon Pasta with Roasted Shrimp - from Sally

Sally sent me this recipe by Ina Garten a few weeks ago. Ina Garten is one of my favorite Food Network chefs - her recipes always use understated and simple flavors. This is a great recipe that can be made any night of the week in just a few minutes.

Lemon Pasta with Roasted Shrimp
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

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.

*Note: Count refers to the number of shrimp in one pound. So the lower the number, the bigger the individual shrimp.

After reading some of the reviews, I saw that some people thought the sauce was a little tart from the lemons. You can definitely cut down on those. Also, some people suggested using garlic, parsley, and/or parmesan cheese to give it a little more flavor. Overall, the reviews said that it was wonderful and a new favorite. Everyone seemed to love the idea of roasting the shrimp and said they turned out perfectly.

1 comment:

  1. I need to meet your friends and find out when they are cooking! Good to talk to you yesterday!


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