A couple of years ago I wrote about one of my quick go-to dinners, shrimp sauteed with chile flakes and lemon, tossed with hot pasta. When it comes to incredibly quick dinners, a pretty common combination is pasta and shrimp. I always keep both ingredients around. And while I love my old standby, I was on the search for a subtle variation recently.
I found my answer on Food 52 in this recipe for roasted shrimp. It takes less than ten minutes to complete (incidentally, the time it takes to cook pasta). Tossing it with pasta was my own variation, and it worked well.
But it's the shrimp-roasting technique that deserves the spotlight: coated in a mixture of olive oil with the juice and zest from limes and lemons, the citrus oils perfume the shrimp while it roasts high-speed in a 500°F oven so that the roasting juices caramelize. Just be careful not to overcook them, which is easy to do at high temperatures like this.
- 2 pounds medium or large shrimp, shelled and cleaned
- Grated zest and juice of 2 small lemons
- Grated zest and juice of 1 lime
- 1/4 cup olive oil
- 1 pound linguine or other long pasta
- Black pepper to taste
Preheat oven to 500°F. Bring a large pot of salted water to boil.
In a small bowl, combine olive oil, zests, and juices. Season to taste with salt, then add shrimp and toss to coat.
Cook pasta until al dente, reserving 1 cup of pasta cooking water before draining.
In the meantime, on a large baking sheet, spread the shrimp in a single layer. Roast until just cooked though, 6-8 minutes. Remove the shrimp from the pan, reserving the juices.
Return cooked pasta to its pot. Scrape the roasting juices into the pot along with a little pasta water. Over low heat, cook until the pasta water combines with the roasting juices to create a sauce. At the last moment, add the shrimp and toss to combine. Serve in deep, wide bowls with fresh black pepper.