Lemon Shrimp with Roasted Garlic and Fennel Pasta
Lemon Shrimp with Roasted Garlic and Fennel Pasta

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lemon shrimp with roasted garlic and fennel pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lemon Shrimp with Roasted Garlic and Fennel Pasta is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Lemon Shrimp with Roasted Garlic and Fennel Pasta is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook lemon shrimp with roasted garlic and fennel pasta using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Lemon Shrimp with Roasted Garlic and Fennel Pasta:
  1. Take 1 1/2 lb Peeled and Devained shrimp
  2. Make ready 1 Fennel Bulb
  3. Get 3 garlic cloves
  4. Get 1 box Broken Spaghetti
  5. Make ready 1 medium sized white onion
  6. Get 3/4 cup Fresh parsley
  7. Prepare 1 tbsp Lemon thyme or regular thyme
  8. Take 2 Lemons
  9. Prepare 1/2 cup Freshly Grated Parmigiano Reggiano
  10. Make ready 2 tbsp Kosher Salt
  11. Prepare 1 1/2 tbsp Freshly groung Black Pepper
  12. Get 1/2 tsp cayenne pepper
Steps to make Lemon Shrimp with Roasted Garlic and Fennel Pasta:
  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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