Saturday, September 22, 2012

Roasted Lemon Garlic Herb Shrimp

Roasted Lemon Garlic Herb Shrimp

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

1teaspoon kosher salt

1 teaspoon fresh ground black pepper

1 package (16 ounces) spaghetti

2 tablespoons butter or margarine

1 pound fresh shrimp, medium-sized, deveined with tails off 

5 cloves garlic, minced
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.

Meanwhile cook pasta, following directions on package, 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 or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

You can combine this excellent recipe with some other from our collection.

Serve 4.

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