RCP: Lemon Pasta with Roasted Shrimp

Lemon Pasta with Roasted Shrimp: Ina Garten - slightly modified

1 lb Shrimp, peeled and deveined
(We used: Emeril’s Wild Caught Large thawed and dried)
EVOO
Salt and freshly ground black pepper
½ lb Thin Spaghetti
2 T Unsalted butter melted
1 Lemon, zested and juiced

Preheat oven to 400 degrees F.

Place the shrimp on a sheet pan sprayed with OO Pam, ½ T olive oil, ¼ tsp salt and ¼ tsp pepper. Toss well and spread them out in one layer on pan. Roast for seven minutes.

Meanwhile boil a pot of water with some olive oil and salt, and cook Spaghetti for six minutes. Make sauce with lemon juice and zest, melted butter, 2 T of olive oil, 1 tsp salt, ½ tsp of pepper, and ¼ C cooking liquid from pasta. Drain pasta, toss with sauce, and top with roasted shrimp.

What jumped out at us with this recipe as it was presented was the lack of green. So next time we will add some minced parsley.

Sounds nice, Carl. How do you think fresh coriander would go rather than parsley? I like the combination of prawns and coriander ... and coriander and lemon ... what do you think?

Definitely that dish calls for some flat-leafed parsley. I think it also would be niced with some diagonally sliced asparagus. You could add it to the pasta water during the last minute or so, or even roast it along with the shrimp.

Thanks for the suggestions ladies.

Not one of the ladies, but how about going a bit Mediterranean and adding some thinly sliced garlic to the sauce, sauteeing that lightly in the oil just before adding the remaining ingredients...

Best
Rogov

We tried this one again tonight. This time we used black instead of white pepper, and added 1/4 cup of chopped flat leaf parsley. Next time we will also add some garlic as Rogov suggested. We matched it with an '06 Fulkerson, Finger Lakes, Semi-Dry Riesling. Great Friday night dinner.