Ingredients

The following ingredients have 4 Servings
  • 2 pounds shrimp, peeled and deveined, Note 1 (defrosted, Note 2)
  • 1 tablespoon olive oil
  • 1/2 teaspoon each, salt and black pepper
  • 3/4 pound spaghettinni or angel hair pasta ( (375 g/12 ounces))
  • 4 tablespoon unsalted butter ((1/2 stick))
  • 1 large lemon (for lemon juice and lemon zest)
  • 3 cloves garlic, minced or grated ((frozen cubes ok too - 3 teaspoons))
  • 2 cups cherry tomatoes, halved (optional)
  • 4 cups fresh baby spinach, roughly chopped (optional)
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt ((or more to taste))
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh parsley, chopped

Instruction

  • Preheat oven to 400F/204C. Have all ingredients ready to go. 
  • ROAST SHRIMP: Pat thawed raw shrimp dry with paper towels and toss with olive oil, salt and pepper. Lay them in a single layer on a foil-lined pan sprayed with oil. Roast 5-8 minutes (depending on size of shrimp) just until pink and barely no longer translucent. Note 3
  • COOK PASTA: Boil water in a large pot of salted water, add pasta and cook until al dente (or softer if you prefer). Drain pasta, reserving one cup/236 ml of the pasta liquid for the sauce.
  • MAKE LEMON GARLIC SAUCE: While pasta is boiling, heat butter in a large skillet on medium heat. Add all the other sauce ingredients except parsley (including fresh spinach and cherry tomatoes if using). Mix well for 1-2 minutes. Turn off heat.
  • ASSEMBLE: Add cooked pasta to lemon garlic butter sauce and toss together. Add less than 1/2 cup/118 ml of reserved pasta water to create a smooth consistency (add more if needed). Add cooked shrimp with juice in pan. Sprinkle on parsley. Toss together, adjust seasonings if needed (add 1/2 teaspoon red pepper flakes if you want some heat) and serve immediately. Garnish with lemon slices if you like.