Thursday, January 21, 2010

Lemon Pasta with Roasted Shrimp

This recipe is once again from the January '10 issue of the food network magazine. It's really light tasting and refreshing compared to the heavier pastas I normally make. I really liked the shrimp roasted in the oven and it's so simple even Kevin can make it! (He pretty much did, in fact.) We followed the recipe as is.The pasta was kind of dry, so I would definitely recommend using less pasta or more sauce. I had to make a second small batch of sauce for the left overs because the pasta was bone dry after being in the fridge. A lot of the reviews said the pasta was bland, but I really got a nice lemony taste with it and it was just

(I remembered to take a photo, but not before I ate a few bites)

I've really started using lemon a lot more frequently in my cooking. Between this, the chicken, and my Lemony Snicket cookies, I think I'm gonna have to start keeping a steady supply of fresh lemons on hand. It really does brighten a dish up quite a bit.


  1. agreed! i try to always have one on hand b/c lemons are super handy for chicken, salad dressings and suchery.
    i need to cook with shrimp, but i'm always turned off by the veins and the shells! who needs the mess!

  2. I picked up a back of the frozen peel and eat shrimp. Bake them in the oven at 350 for about 10 minutes to thaw them out and that makes the shell easier to remove. Then just toss them around in whatever seasonings and some olive oil, bake until done and tada! Roasted shrimp! Toss it on a salad or in a stir fry or on some pasta and it's super tasty.