Don't you just love a good quick recipe --happen to be channel surfing and saw Ina Garten whip up this recipe in minutes --the good news was I happen to have all the ingredients on hand--it was flavorful and no leftovers -- I halved the recipe as it was just the two of us. Also added fresh parsley for color on top!

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 ***please note to save 1/2 c cooking liquid before draining***
4 tablespoons (1/2 stick) unsalted butter, melted
2 lemons, zested and juiced
fresh parsley -optional


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  - I also topped with chopped parsley.