This stuff is SO good. SO simple. SO perfect for a busy night when I still want something REALLY REALLY DELICIOUS to eat. This dish makes me eat about twice as much pasta as I normally do because this buttery, lemony angel hair pasta is completely addicting. It’s one of my favorite recipes from Ina, because it uses such basic ingredients, but comes together in such a perfect way when you bite down on that perfectly roasted shrimp and the delectable, tasty pasta. I feel a symphony of happiness in my insides, much like Remy’s blissful strawberry and cheese moment in Ratatouille:
Seriously, if you like shrimp, lemon, and butter, you have to try this. It’s super easy to throw together, yet makes me feel like a gourmet chef every time I make it. I usually pay over $20 when we eat out for pasta, but often think I’d be even happier eating this (so would my wallet)! Even better, I recently discovered great quality frozen shrimp at Sprouts (thanks for the rec, Dad!) so most of the ingredients to make this are already in my pantry and freezer all the time. Didn’t get a chance to go grocery shopping yet? No problem! Pick a couple lemons from your backyard and everything else should be in your pantry or freezer already! Convenient, right?
To keep dinner nice and simple, I usually serve this with roasted veggies like asparagus or brussel sprouts. Just toss them with some olive oil, salt and pepper and roast at 400 degrees F for about 15 minutes. It’s easy prep since your oven is going to be running anyway.
Thank you, Ina. Recipes like this are exactly why I have watched so many of your shows and own two of your cookbooks. Keep ’em coming!
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Buttery Lemon Pasta with Roasted Shrimp
From Ina Garten
Serves 4-6
Ingredients
- 2 pounds (17-21 count) shrimp, peeled and deveined
- Olive oil
- Kosher salt and freshly ground pepper
- 1 pound angel hair pasta
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Zest and juice of 1-2 lemons, to taste
Instructions
- Preheat oven to 400 degrees F. Toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper and spread in one layer on baking sheet. Roast for 6-8 minutes, just until they’re pink and cooked through.
- Meanwhile, drizzle some olive oil in a large pot of boiling salted water. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the pasta with the butter, 1/4 cup olive oil, lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and about 1/2 to 1 cup of the reserved cooking liquid.
- Add the shrimp and serve hot.
10 responses to “Buttery Lemon Pasta with Roasted Shrimp Recipe”
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Okay! That’s what I’m having for dinner tonight; thanks for the recipe!!
MM! How did it turn out?
Um… YUM. I’ve tried a recipe similar to this before, but it was a more complicated prep and fell flat. I’m trying to get back to meal planning, so I’ll have to see if I can find the shrimp for this dish. It sounds delicious!
Yes, any shrimp around that size should work! Hope you love it!
So easy to make, yet so delicious! Shrimp turned out perfectly. I used non-stick foil on the baking sheet and cleanup was a snap. Thank you!
Hooray!! I’m so glad to hear it! Yes, foil saves on cleanup!! 🙂
Jo – I’m going to try this recipe this week, thank you for sharing! :o)
Nice! LMK how it turns out!
Delicious!! Tonight is the fourth time I’ve made this….one of my favorite recipes!
Yayyy!! So glad you like it! MM simple and tasty right? 🙂