Lemon Pasta with Roasted Shrimp

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Even better: add garlic and scant red pepper flakes - for balance, not heat. Use imported tagliatelle rather than angel hair. We like this at room temperature in the summer served with parmigiano reggiano. One of our favorites! Thanks, Ina!

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Delicious and easy. We will definitely serve at one of our summer byob Friday night dinners. It is good enough for company!

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With a few adjustments, I made this gluten and dairy free. I substituted gluten free pasta (bionaturae brand from Italy which is very good and used only 1/3 cup olive oil (no butter. I sauteed about a Tbsp of chopped garlic in the olive oil, added it to the lemon juice, lemon zest, salt and pepper. Tossed in the hot drained pasta and then added about 1/2 - 3/4 cup of the reserved water from the cooked pasta. It worked beautifully! The reserved water from the cooked pasta made the sauce seem creamy. The roasted shrimp are perfect. You would never know that any substitutions were made.

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@ lovejoynpeace2_Bobbie Jo ... try Quinoa pasta; it's naturally gluten-free and is healthier than the rice pasta alternatives.

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I made this recipe for the first time today although I have seen Ina prepare it a couple of times before. It is wonderful. A keeper, good for a quick family or company meal. I did cut back on the lemon by half. I drizzled some of the lemon on the freshly roasted shrimp.
As a result of trying this recipe I dont think I will ever saute another shrimp and will do what I can to adapt other recipes to this way of cooking shrimp. They were, as they are fond of saying on Food Network, "perfectly cooked". I would serve these shrimp as simply prepared as they are for an appitizer on their own strength.
YUM! Love the show Ina. I watch on my lunch hour.

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This was very good, but we are avoiding wheat products, so I used gluten free angel hair pasta. I will use a thicker pasta next time, b/c it cooked up so thin.

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Great meal, I took a few of the tips from some of the people here. I added a couple of cloves of finely minced garlic to the sauce and towards the end I threw in a handful of chopped parsley and some parmesean cheese. Yummm! I really enjoyed this meal, my 5 year old picky eater didn't enjoy that much though. Oh, I almost forgot... I added some red pepper flakes on my plate because I love spicy food, so if your a spicy food lover you definitely have to try the red pepper flakes. Thanks Ina for another great recipe!

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Roasted shrimp! How easy is that and brings out the best flavor!

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I have made this many times and each time it is just delicious. My 16 year old son made this for us too one time. It is so quick and easy. We are trying to eat a little better and this time I made it with Dreamfields Healthy Carb pasta, we did not notice any difference. This will always be one of our favorites and go to dinners.

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My husband and I love this recipe. It is simple, east to make, and makes great leftovers the next night. The only thing I changed was to add small fresh mozzerella balls at the end when you mix everything together.The cheese adds another dimension to an otherwise simple meal. Always good, and will continue to make again and again