Sour you doin'?
Scrimps! Yay!
Do you say shrimp or scrimps? I like to call them scrimps, maybe it's a southern thing, maybe I am just a weirdo...awww....let's go with it's a southern thang.
Summer is such a great time for light and flavorful dishes. This is a super easy roasted lemon basil shrimp recipe (say that fiver times fast) that works great over pasta, but you could probably put the dish over fresh spinach or rice as well. Husband added red pepper flakes to his (which is always a good idea, if you like that sort of thing). The best part, you can get this sucker on the table in under 30 minutes. Bamzers.
Here's what you need (we made extra, so you could prob serve 3-4 people with this):
1 pound of shrimp
1 lemon, using zest and juice
8 or so tablespoons of extra virgin olive oil, plus 2 teaspoons
handful of fresh basil leaves
6 or so little sweet peppers
handful or so of grape or cherry tomatoes
angel hair pasta
salt and pepper to taste
1 tablespoon of white vinegar
Pre-heat oven to 400 degrees. Get'cha lemon and zest it. I like a large micro-planer for this.
Add 8 or so tablespoons of extra virgin olive oil, handful of basil and lemon zest to a large pan. Make sure there is enough olive oil to cover the bottom of the pan when you spread it out.
Wash, de-seed and slice peppers.
Add to pan.
Add tomatoes, salt and pepper to pan.
Toss everything together and roast in the 400 degree oven for 12 minutes.
Prep shrimp. I had to peel mine under cool running water, they were already de-veined. Dry on paper towels.
After 12 minutes, take roasted veggies out of oven.
Top with shrimp. Mix together, then place back in the 400 degree oven for 8-12 minutes until shrimp are pink and cooked.
Cook angel hair pasta to taste.
Yumzers. Once done, take out of oven and add 1 tablespoon of white vinegar and the juice from the lemon. stir together.
Plate up pasta.
Top with shrimp and veggies, then spoon a bit of the fragrant roasted oil on top. Add more pepper if you desire.
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