Tuesday, June 7, 2011

Summer Time Shrimp Pasta

This recipe was from my mom, who got it from my soon-to-be sister-in-law, who got it from...well I'm not sure but I made it for dinner tonight, and it's delicious! And I gave it the name Summer Time Shrimp Pasta too, just for the record.

You need 2 pds. of raw shrimp, peeled and deviened of course
1 pd. of Angel Hair pasta
1/4 cup butter, melted
lots of kosher salt, like 4 tsp., or so.
1 tsp. of black pepper
2 lemons, you will need the zest of both, as well as the juice
1/4 cup, plus 2 tbsp., plus another 2 tbsp. of e.v.o.o (extra virgin olive oil, Duh!)
fresh Italian Parsley, a hand full.

First, preheat oven to 400. Lay your shrimp on a baking sheet and drizzle 2 tbsp of e.v.o.o. over them. sprinkle 1 tbsp.of kosher salt over them, as well as 1/2 tsp. of black pepper. Toss em around to coat.
Roast them for 6-8 min, just until they turn pink.
While you're waiting on that, boil your water for your pasta. Once it's boiling add the pasta and 2 tbsp of e.v.o.o.  Boil for 3-4 min, til al dente.

Drain your pasta, reserving about 1/3 cup of the water.
In the same pot with the 1/3 cup of water, throw your pasta back in, add your shrimp, the melted butter, the zest of both lemons, the juice of both lemons, the 1/4 up of e.v.o.o., another tbsp. (or so) of kosher salt, 1/2 tsp. of pepper, and the handful of parsley.

Now go ahead and stuff your face.


  1. That looks delicious! Any Side dishes to go with it?

  2. I actually just made garlic bread with it, but some sauteed asparagus would compliment it really well. My favorite way to do asparagus is in a pan over med-high heat with a gooooood amount of butter, kosher salt, and a little black pepper. They cook pretty fast, and you want to keep em a little on the crispy side :)