Lemon Pasta with Roasted Shrimp

Sweet husband loves pasta... maybe he's a closet I-tal-ian (said in my sweetest Appalachian Mountain accent)...  maybe he's just a carb-aholic, I'm not for sure but he loved this dish!  The flavors are very light and refreshing (which is just what we needed for dinner tonight after our big "Momma's French Toast" meal from a popular country-style resturant this morning.  Served with a big salad and garlic bread and you have an easy meal.  Remember you can make garlic bread out of anything- our version tonight included hamburger and hotdog buns that needed to be used with a little spreadable butter and garlic powder & garlic salt sprinkled on and toasted.

Recipe modified from the Barefoot Contesta...

Ingredients

• 2 pounds (17 to 21 count) shrimp, peeled and deveined
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 pound angel hair pasta
• 4 tablespoons (1/2 stick) butter, melted
• 2 lemons, zested and juiced

Directions

Preheat the oven to 400 degrees F.

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 1 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 al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.