Easiest Way to Prepare Yummy Lemon Shrimp with Roasted Garlic and Fennel Pasta

Lemon Shrimp with Roasted Garlic and Fennel Pasta.

Lemon Shrimp with Roasted Garlic and Fennel Pasta Lemon Shrimp with Roasted Garlic and Fennel Pasta most diverse and have mind taste that unique. Few kinds of Lemon Shrimp with Roasted Garlic and Fennel Pasta recipes are also adequate convenient to process and dont take lengthy. Although not everybody likes Lemon Shrimp with Roasted Garlic and Fennel Pasta food, nowadays several people are got attached and like the various Lemon Shrimp with Roasted Garlic and Fennel Pasta foods available. This could be visible than the number of restaurants that provide Lemon Shrimp with Roasted Garlic and Fennel Pasta as one of the serving. You can cook Lemon Shrimp with Roasted Garlic and Fennel Pasta using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Lemon Shrimp with Roasted Garlic and Fennel Pasta

  1. It's 1 1/2 lb of Peeled and Devained shrimp.
  2. It's 1 of Fennel Bulb.
  3. You need 3 of garlic cloves.
  4. You need 1 box of Broken Spaghetti.
  5. You need 1 medium of sized white onion.
  6. Prepare 3/4 cup of Fresh parsley.
  7. Prepare 1 tbsp of Lemon thyme or regular thyme.
  8. Prepare 2 of Lemons.
  9. You need 1/2 cup of Freshly Grated Parmigiano Reggiano.
  10. It's 2 tbsp of Kosher Salt.
  11. Prepare 1 1/2 tbsp of Freshly groung Black Pepper.
  12. Prepare 1/2 tsp of cayenne pepper.

Lemon Shrimp with Roasted Garlic and Fennel Pasta instructions

  1. Preheat oven to 375.
  2. Slice Onion, Fennel, and garlic thinly and place on a baking pan..
  3. Pour 2 tablespoons of good olive oil on onion and fennel and garlic along with 1 tablespoon of kosher salt and 3/4 tablespoon of ground black pepper and your fresh thyme mix thoroughly with hands and place in oven for 10 minutes.
  4. While waiting on your roasted vegetables start your pasta. SALT YOUR WATER!.
  5. Once 10 minutes is up remove roasted vegies from oven and turn, you want them soft not chared, and return them back to the oven for another 7 minutes.
  6. Slice each shrimp in half long ways from the tail to the other end. This will ensure an even cooking.
  7. Coat shrimp with cayenne and black pepper.
  8. add your shrimp to the baking pan that your roasted vegies are on and mix well. Return it to the oven for another 5 to 7 miunutes or until the shrimp is cooked..
  9. Make a simple lemon vinegrette (1 part lemon to 2 parts olive oil, garlic, salt, pepper) and add it to your hot, drained pasta along with your parmesean cheese and fresh parsley.
  10. Add your shrimp and roasted vegetables to your pasta mixture and mix well.
  11. Serve with a sprinkling of parmesan and a lemon slice.

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