Q1: What is the absolute, number one secret to a creamy pasta sauce without any cream?

The secret is starchy pasta water! The cloudy water that your pasta has been cooking in is packed with starches. When you vigorously toss this "liquid gold" with your fats (the butter and the olive oil), it acts as a magical emulsifier, creating an unbelievably smooth, silky, and creamy sauce that clings perfectly to your pasta.

Q2: How do I keep from overcooking my shrimp?

The two most important secrets are to use high heat and a short cooking time. Roasting your shrimp in a hot, 400°F oven is the key that cooks them very quickly. As soon as they have turned from a translucent grey to an opaque pink color and have curled into a gentle "C" shape, they are perfectly cooked.

Q3: Can I use frozen shrimp for this recipe?

Yes, absolutely! For the best result, it is crucial to make sure your frozen shrimp are completely thawed and, most importantly, patted very, very dry with a paper towel before you roast them

Q4: Can I use a different kind of pasta?

Of course! While the angel hair is key to the 15-minute speed, this delicious sauce is also fantastic with a classic linguine, spaghetti, or even a short pasta shape like a penne or a farfalle. You will just need to adjust your pasta cooking time accordingly.

Q5: Can I add some vegetables to this dish?

Yes! This dish is a wonderful canvas for some quick-cooking vegetables. You could add some fresh baby spinach or arugula to the bowl and let it wilt into the hot pasta, or you could roast some asparagus spears or some halved cherry tomatoes on the same sheet pan with your shrimp.

Lemon Pasta with Roasted Shrimp (An Easy & Elegant Recipe!)

A quick, easy, and elegant recipe for Lemon Pasta with Roasted Shrimp. This simple weeknight meal features jumbo shrimp that are quickly roasted in the oven. A light and flavorful sauce is created by tossing hot, al dente angel hair pasta with melted butter, olive oil, fresh lemon zest and juice, and a splash of the starchy pasta water. The roasted shrimp are then added to the pasta for a complete and satisfying dish that’s ready in under 30 minutes.

Author: Grace

Ingredients

2 pounds jumbo shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Instructions

Preheat the oven to 400°F.
On a sheet pan, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Spread them in a single layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.
Meanwhile, bring a large pot of boiling salted water to a boil. Add the angel hair pasta and cook for about 3 minutes, or until al dente.
Before draining the pasta, reserve about 1/2 cup of the cooking liquid.
In a large bowl, quickly toss the hot, drained pasta with the melted butter, 1/4 cup of olive oil, the lemon zest, lemon juice, 2 teaspoons of salt, and 1 teaspoon of pepper.
Add about 1/2 cup of the reserved pasta water to the bowl and toss again to create a light sauce.
Add the roasted shrimp to the pasta and toss to combine. Serve hot.

Notes

This is an extremely fast meal, perfect for a busy weeknight. The entire dish comes together in the time it takes to boil the pasta water.
Roasting the shrimp on a sheet pan is a quick and easy, hands-off cooking method.
Reserving the starchy pasta water and adding it to the sauce is a crucial step that helps the simple butter and oil sauce emulsify and cling to the noodles, creating a creamy texture without any cream.

Find it online: https://www.eatswithsoul.com/lemon-pasta-with-roasted-shrimp/