Pasta Can Be Light

Hello my name is Krista and I am a pasta addict. There I said it. The first step is admitting I have a problem. I must have been Italian in my previous life b/c nothing tastes as good to me as a huge plate of fresh pasta in a warm sauce. But come on, I can't eat that every day (no matter how much I would love to). So I like to find pasta dishes that are on the lighter side, and not as heavy as the ones I love so much. This is a good example of that. It's a Barefoot Contessa recipe that I have seen both on her show and in one of her cook books I have. Truthfully, I haven't made it yet, but I have a feeling when I do it will become a "regular" at our house!

Lemon Pasta with Roasted Shrimp

2 lbs. (17 to 21 count) shrimp, peeled and deveined

olive oil

kosher salt and black pepper

1 lb angel hair pasta

4 TBS unsalted butter, melted

Zest and juice of 2 lemons

Preheat oven to 400º. Place the shrimp on a cookie sheet w/ 1 TBS olive oil, 1/2 tsp salt and 1/2 tsp pepper. Toss well, spread them in one layer, and roast for 6-8 minutes, just until they are pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until 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 and juice, 2 tsp salt, 1 tsp pepper and about 1/2 cup cooking liquid. Add the shrimp and serve hot.