When I was making this recipe, I thought 'Eh...shrimp and pasta. Whatever'. Turned out to be really, really good. Definitely a surprise. Even Heath loved it, and he ate it cold 3 hours after it was finished!
The shrimp was so simple to prepare, and you don't have to serve it over pasta, you could eat it just by itself if you like, or throw it over some rice or couscous. You could even top a steak with it if you want! I just wanted a filling dinner, so that's why I opted for the pasta.
Ok guys, have a great Monday! I'm getting a new garage door as I type, so my week is already off to a good start! Plus my Mom and Step-Dad are taking a little mini-vacation and they're leaving their idiot dog Ziggy-Bear here for the week.
I love Ziggy-Bear with all my heart. Stupid as the day is long, but he's just so friggin cute (he's a Pomeranian...a very short, fat, cross-eyed Pomeranian).
They're never gonna get him back ;)
'Roasted Lemon Garlic & Herb Shrimp Pasta'
Source: Adapted from Cinnamon Spice and Everything Nice
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and the other half into wedges
3-4 fresh thyme sprigs, leaves removed
salt and pepper
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced
1. Heat oven to 400. In a greased 8x8 glass baking dish combine olive oil, lemon zest and thyme. Season with salt and pepper.
2. Bake for 10-12 minutes, checking every few minutes. If it looks like it is getting too brown remove and proceed to next step.
3. Meanwhile cook pasta according to package directions. Drain and toss with a pat of butter or olive oil.
4. 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.
5. Bake for 8-10 minutes, stirring occasionally, until shrimp turn pink. Serve over pasta and garnish with lemon wedges.