Lemon Pasta with Roasted Shrimp and Roasted Asparagus

By [e-mail]

Ingredients

• 2 pounds(17 to 21 count) shrimp, peeled and deveined
• 1 pound of asparagus, each cut into thirds
• Olive oil
• Kosher salt and freshly ground black pepper
• 1 pound angel hair pasta
• 4 tablespoons(1/2 stick) unsalted butter, melted
• 2 lemons, zested and juiced

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees F.


Place the shrimp on one side of a sheet pan and asparagus on the other half of a sheet pan. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper on the shrimp and the same on the asparagus. Toss well, spread them in a single layer. Roast for 6 to 8 minutes, just until the shrimp are pink and cooked through.


Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.