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
Just made this. It was so quick & simple, but most importantly delicious !! I made with angel hair pasta, and 2 lbs of shrimp. It made enough for 2 adults, plus seconds, 2 kids & there’s enough left over for lunch! Definitely a new family recipe!!!
Thanks Sara! That’s nice to hear!
I made this tonight. It was so easy and tasty! I served it over plain rice with chopped parsley. Sadly, there were no leftovers.
Thanks Adria!
Just made this tonight and it was so FANTASTIC!!!! Love it!!!
Thanks Erin!
Hello, I just discovered your site this evening … yummy! Thanks for sharing. Raw shrimp in my freezer has been calling to me. I’m already imagining delicious leftovers of this recipe … cold in a salad or warmed into a shrimp taco or an omelet. Looking forward to it! Planning to serve your recipe over rice this time (I’m all “pasta’d” out & yessss, it’s bad enough for me to invent a word). Asparagus has been hanging out in my fridge waiting to be roasted … perhaps I’ll toss it in.
Hi Karen! The leftovers would be perfect in a salad or taco! Great ideas! Let me know how you like them.
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!