Roasted Lemon Garlic Herb Shrimp

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 Lemon Garlic Herb Shrimp

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 3-4 servings

Roasted Lemon Garlic Herb Shrimp

Roasted shrimp and angel hair spaghetti with garlic, thyme and lemon.


1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced


  1. 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.
  2. 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.


Adapted from Fine Cooking



  1. Mary says

    Amazing!!!! Thank you so much for sharing this recipe!!! I’m putting a link to this page on my blog to share with all my friends :)

  2. scrappingJudy says

    with the pasta, it sounds a LOT like a Barefoot Contessa recipe that I’ve been making for years. thanks. will try this version!

  3. Caron says

    oh my goodness! This was absolutely incredible! We threw in broccoli and red pepper slices during the roasting process, was so fantastic.

    We will be featuring on my Everything Coastal blog this weekend – with credit back to you.

    So glad that I found this super easy, super delish recipe on Pintrest

  4. TxMamaBear says

    I made this tonight with Talapia! It turned out wonderful!! I will forever be making pan sauce in the oven now!! So genius! :) I served with potato, kale cakes instead of pasta and it was a great pairing!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>