Lemon Pasta with Roasted Shrimp Recipe

This Lemon Pasta with Roasted Shrimp Recipe is a bright and elegant recipe, which features tender roasted shrimp and delicate angel hair pasta. It’s the perfect 15-minute meal, ready in about 15 minutes.

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Lemon Pasta with Roasted Shrimp Recipe Ingredients

• 2 pounds (17 to 21 count) shrimp, peeled and deveined
• Good olive oil (divided use)
• Kosher salt and freshly ground black pepper
• 1 pound angel hair pasta
• 4 tablespoons (1/2 stick) unsalted butter, melted
• Zest and juice of 2 lemons

How To Make Lemon Pasta with Roasted Shrimp Recipe

1. Roast the shrimp: Preheat the oven to 400 degrees F (200 degrees C). Place the peeled and deveined shrimp on a sheet pan. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Toss well to coat, then spread them out in a single layer. Roast for 6 to 8 minutes, just until they are pink, firm, and cooked through. Do not overcook.
2. Cook the pasta: Meanwhile, bring a large pot of water to a boil. Add a generous splash of olive oil and salt to the water. Add the angel hair pasta and cook until al dente, which usually takes only about 3 minutes.
3. Reserve water and drain: Before draining the pasta, carefully scoop out about 1 cup of the starchy cooking water. Drain the pasta.
4. Make the sauce: In a large bowl (or back in the pot), whisk together the melted butter, 1/4 cup of good olive oil, the lemon zest, lemon juice, 2 teaspoons of salt, and 1 teaspoon of pepper.
5. Toss and serve: Quickly toss the hot angel hair pasta with the lemon-butter mixture. Add about 1/2 cup of the reserved cooking liquid to loosen the sauce and make it silky. Add the roasted shrimp and any juices from the sheet pan. Toss gently to combine and serve hot.

Recipe Tips

• Timing is Everything: Angel hair pasta cooks incredibly fast. Have your sauce ingredients measured and ready before you drop the pasta in the water, or the noodles will become sticky and clumpy while they wait.
• The Pasta Water: The reserved cooking liquid is the secret ingredient. The starch in the water emulsifies with the oil and butter, creating a creamy sauce that clings to the noodles instead of sliding to the bottom of the bowl.
• Shrimp Size: “17 to 21 count” refers to the number of shrimp per pound. These are Extra Large shrimp. If you use smaller shrimp, reduce the roasting time to 4-5 minutes.
• Zest First: Always zest your lemons before you cut them open to juice them. It is nearly impossible to zest a squeezed lemon half.

What To Serve With Lemon Pasta with Roasted Shrimp

This light, citrusy dish pairs well with crisp vegetables and breads.

• Garlic Bread: Essential for mopping up the lemon-butter sauce.
• Arugula Salad: The peppery greens complement the lemon.
• Roasted Asparagus: Cooks quickly in the oven while the shrimp roasts.
• White Wine: A crisp Pinot Grigio or Sauvignon Blanc.

How To Store Lemon Pasta with Roasted Shrimp Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood pasta does not have a long shelf life.
• Reheat: Reheat gently on the stove over low heat. You will likely need to add a splash of water or olive oil, as the pasta will absorb the sauce in the fridge. Microwave reheating can make the shrimp rubbery.
• Freeze: Freezing is not recommended. Angel hair pasta becomes mushy upon thawing and reheating.

Lemon Pasta with Roasted Shrimp Recipe Nutrition Facts

• Calories: 550
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 220mg
• Sodium: 850mg
• Total Carbohydrates: 55g
• Dietary Fiber: 3g
• Sugar: 2g
• Protein: 35g

Nutrition information is estimated per serving based on 6 servings.

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