Roasting shrimp intensifies their sweet flavor making them succulent and tender. Here the flavors of garlic, lemon and thyme all mingle together before being tossed with the shrimp and served with angel hair spaghetti.
Olive oil, lemon zest and fresh thyme are briefly roasted without the shrimp to saturate the oil with flavor. The shrimp is then tossed in the fragrant oil with thinly sliced lemon and minced garlic then briefly roasted until they turn pink and start to curl.
I like this best served over thin and delicate angel hair spaghetti tossed with fresh-squeezed lemon juice and a fruity, extra-virgin olive oil. Feel free to serve it over your favorite pasta or grain, couscous or fluffy rice.
It’s light, bright and so deliciously simple it should be criminal! You want to make this tonight! I know you do. Then come back and thank me. You’re welcome.
Roasted shrimp and angel hair spaghetti with garlic, thyme and lemon.
Ingredients
Instructions
- Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
- Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.
Notes
Adapted from Fine Cooking
I’m glad you tried it! I know olive oil sucks up those points real fast, but sometimes it’s worth it. You’re changes sound good too especially the garlic couscous. Thanks!
Your creation sounds delicious – you morphed it into a whole new recipe! Love the artichoke hearts – they go so good with lemon. Thanks for making it!
Has anyone tried not using the olive oil?? or putting water in the bottoms do it doesnt burn..or spraying with cooking spray.. id like to make this alittle more lowfat.. hmmm
That’s a whole different recipe. . .
I made this the other nite. I mixed the shrimp and the lemon slices into my pasta. We had the bitter taste from the rind coming thru. Are we to remove the slices before we mix it with the pasta?
I love lemon and shrimp and really want to make it again.
Any suggestions would be appreciated.
Hi Tina! Thanks for making it! Be sure when you’re zesting your lemon you just get the top layer and not the white pith part – that can make it bitter. When you add the lemons in with the shrimp add them whole without squeezing. You can remove the lemons too before tossing with the pasta and give a good squeeze of fresh lemon over top if you like it real lemony. Hope this helps! Let me know.
Are you sure it’s 12 minutes? Mine burned. We only did it for 1-2 minutes with just the oil, lemon zest, salt, pepper, and thyme. Let me know.
It’s 12 minutes! Turn your oven down a little or add more oil. The oil should generously cover the bottom of your pan. Many people have made it with excellent results – if you read through the comments – you’ll see. Your oven may be cooking hotter than it should. If you see it starting to get too dark remove it and go on to the next step.