For some reason, the focus in January every year is on getting back in shape and eating healthy. I guess one month out of the year is better than none, but this is something Mr. B and I try to do all year round. Now, don't get me wrong. We're not obsessive about it. We both love a steak and mashed potatoes and a little something sweet, but for the most part we're pretty healthy.
We get some form of exercise in every day and both see our trainers three days a week. That's because of those "little something sweets"!! We eat a lot of seafood and I try to incorporate some sort of grain in most meals.
So when I saw Ina making this lemon pasta on a recent show and then came across the recipe in this month's Food Network Magazine, I figured it would be something hubs and I would enjoy. It really was. Because I'm well versed in Ina's recipes I made a few minor changes to adapt to our tastes. Like the amount of lemon she uses. Mr. B likes his lemon subtle and Ina likes to smack you in the face with it so I halved that. Also lightened up a little on the butter and used whole wheat angel hair pasta.
Ina's method of roasting the shrimp is genius. Quick, easy and really great flavor. If you're looking for an easy to put together weeknight meal that's light and healthy, put this into your rotation!
Here's the recipe:
Lemon Pasta with Roasted Shrimp
adapted from Barefoot Contessa
2 lbs (17 to 21 count) shrimp, peeled and deveined (I used 1 1/2 lbs and bought it already peeled and deveined.....time saver!)
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta (I used whole wheat)
4 tablespoons (1/2 stick) unsalted butter, melted (I used 3 tablespoons)
Zest and juice of 2 lemons (I used 1 lemon)
Preheat the oven to 400 degrees. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, olive oil, lemon juice, lemon zest, salt and pepper, and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.