Recipe: Delicious Lemon Shrimp with Roasted Garlic and Fennel Pasta

Lemon Shrimp with Roasted Garlic and Fennel Pasta. add your shrimp to the baking pan that your roasted vegies are on and mix well. Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted.

These easy Oven Roasted Shrimp with Lemon & Garlic are gluten-free, Paleo-friendly & totally delish. Use them for an appetizer, or top pasta, salads or rice for a quick and tasty meal. The cooking time on the package of pasta is only a guideline. You can cook Lemon Shrimp with Roasted Garlic and Fennel Pasta using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Lemon Shrimp with Roasted Garlic and Fennel Pasta

1. Prepare 1 1/2 lb of Peeled and Devained shrimp.
2. Prepare 1 of Fennel Bulb.
3. You need 3 of garlic cloves.
4. It's 1 box of Broken Spaghetti.
5. It's 1 medium of sized white onion.
6. It's 3/4 cup of Fresh parsley.
7. It's 1 tbsp of Lemon thyme or regular thyme.
8. Prepare 2 of Lemons.
9. You need 1/2 cup of Freshly Grated Parmigiano Reggiano.
10. You need 2 tbsp of Kosher Salt.
11. You need 1 1/2 tbsp of Freshly groung Black Pepper.
12. You need 1/2 tsp of cayenne pepper.

Pull out a piece and bite it; it should feel tender but firm (al dente). Overcooked pasta will be mushy and pasty. As soon as the pasta is done, drain it thoroughly in a colander. Lemon Shrimp Pasta is an easy, delicious dinner for any evening.

Lemon Shrimp with Roasted Garlic and Fennel Pasta step by step

1. Preheat oven to 375.
2. Slice Onion, Fennel, and garlic thinly and place on a baking pan..
3. Pour 2 tablespoons of good olive oil on onion and fennel and garlic along with 1 tablespoon of kosher salt and 3/4 tablespoon of ground black pepper and your fresh thyme mix thoroughly with hands and place in oven for 10 minutes.
4. While waiting on your roasted vegetables start your pasta. SALT YOUR WATER!.
5. Once 10 minutes is up remove roasted vegies from oven and turn, you want them soft not chared, and return them back to the oven for another 7 minutes.
6. Slice each shrimp in half long ways from the tail to the other end. This will ensure an even cooking.
7. Coat shrimp with cayenne and black pepper.
8. add your shrimp to the baking pan that your roasted vegies are on and mix well. Return it to the oven for another 5 to 7 miunutes or until the shrimp is cooked..
9. Make a simple lemon vinegrette (1 part lemon to 2 parts olive oil, garlic, salt, pepper) and add it to your hot, drained pasta along with your parmesean cheese and fresh parsley.
10. Add your shrimp and roasted vegetables to your pasta mixture and mix well.
11. Serve with a sprinkling of parmesan and a lemon slice.

Flavorful shrimp cook with garlic and a shallot, then are tossed in a decadent lemon wine sauce. Served with linguini, this addictive seafood entree pairs well with a glass of wine and a crusty piece of bread! Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Turn the heat to medium-low, add the garlic and red pepper.