This quick, and I do mean QUICK, recipe is sure to please all the seafood lovers in your family! Plus, the leftovers (if there are any left) are great cold, for lunch! 
Ingredients
- 1 pounds (17 to 21 count) shrimp, peeled and de-veined
- 1/4 cup 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 1 large OR 2 small lemons
- handful of roughly chopped flat leafed parsley
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 one 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 until al dente, about 3-5 minutes. Drain the pasta, reserving about a cup of the cooking liquid.
Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 1 teaspoons salt, 1/2 teaspoon pepper (adjust to taste from there...) and about 1/2 cup of the reserved cooking liquid. Add the shrimp, toss and serve!
