Lemon Pasta with Roasted Shrimp

This is what we had for our "Anti-Valentines Day" dinner. A little more fancy than what a college kid cooks everyday, but why not treat yourself once in a while? It's way cheaper than Olive Garden! Haleigh gets kudos for this recipe, because she found it in a magazine (I think.)It turned out delicious!



You'll need 2 lb. of shrimp (peeled and deveined.)There were 4 hungry girls eating this, and we STILL had food left over, so you can have less shrimp if you want.



Coat your shrimp in some olive oil, 1/2 tsp salt and 1/2 tsp pepper and lay them on a cookie sheet. Bake them in the oven at 400 degrees for about 6-8 minutes. Make sure they're pink!



This is what they should look like.



Now we're going to make the lemon dressing for the pasta. Combine 1/2 stick melted butter, the zest and juice from 2 lemons, 1/4 c. olive oil, 2 tsp. salt, and 1 tsp. pepper.



Mix together. If telling you to mix made you feel inferior to me, I apologize.



Make one pkg (or 1 lb) of angel hair pasta according to package directions. Making pasta is a learned art I have decided. This is how Amy and I usually decide if our pasta is ready.
1. Pull out one noodle. This can take a long time because they're slimy.
2. Burn fingers multiple times trying to get noodle off of spoon and into mouth.
3. Chew while the other person waits in anticipation.
4. "Good?"
5. "Good." or "Nope. Still crunchy."
6. If answer is the second, repeat steps 1-4.



When noodles are done, save some of the pasta "water" (1/2 cup) to make your sauce a little thicker. Then, drain the rest of the water and combine the noodles with the sauce. Mix it all up.



Serve hot with shrimp. Warning: this meal might cause you to start speaking fluent Italian.



We had garlic bread with our shrimp, as well as salad. Making garlic bread is super easy-- just butter your bread, and lightly cover each slice in garlic power.



Wrap your bread in foil and bake at 350 for 10-15 minutes.