Pasta with lemon and fried shrimp
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A bright, refreshing lemon flavor adds a new dimension to this simple pasta dish, which Ina Garten pairs with a simple butter sauce and tender oven-baked shrimp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g (17-21 pcs.) peeled and gutted shrimp
- Good quality olive oil
- Coarse salt and freshly ground black pepper
- 450 g angel hair pasta
- 4 tbsp (60 g) melted unsalted butter
- Zest and juice of 2 lemons
We recommend
Recipes with similar ingredients: capellini pasta, shrimps, lemon
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Place the shrimp in a baking dish with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Toss well, spread them in a single layer, and bake for 6-8 minutes, until pink and cooked through. - While the shrimp are baking, add a little olive oil to a large pot of boiling salted water, add the pasta and cook until al dente, about 3 minutes.
Drain the pasta, reserving some of the cooking water. Quickly toss the pasta with melted butter, 1/4 cup olive oil, lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and about 1/2 cup of the remaining cooking water. Add the shrimp and serve hot.
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