Lemon Pasta with Roasted Shrimp

As promised, I made my favorite  Barefoot Contessa  go-to recipe in honor of  Ina Garten’s  upcoming appearance at  Barnes and Noble tomorrow night –  Lemon Pasta with Roasted Shrimp.

This recipe is super quick and easy, and tastes excellent as leftovers too!

For this version, I halved the  original recipe, and used fresh pasta and Wild Patagonian Red Shrimp.

Ingredients (serves 2 people)

• 1/2 pound (6 to 9 count) extra large shrimp (or more if you like), peeled and deveined
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 pound angel hair pasta
• 2 tablespoons unsalted butter, melted
• Zest and juice of 1 lemon

First, preheat the oven to 400 degrees F. Lay the shrimp on a sheet pan with 1 tablespoon olive oil, salt and pepper. Toss the shrimp in the oil, and spread them in one layer.  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 until al dente, about 3 minutes (less if using fresh pasta).

Drain the pasta, and reserve some of the water.

Toss the angel hair with the melted butter, 1/8 cup olive oil, the lemon zest, lemon juice, salt, pepper, and about 1/4 cup of the reserved cooking liquid. Add the shrimp and serve hot.