Scrolling through my favorite weeknight recipes, I was looking for my recipe for Salmon with Parsley Walnut Pasta. I love this dish. It is quick to come together with ingredients I usually have in the pantry. I did have one issue. I did not have any salmon. But, I had frozen shrimp in the freezer. I thought the shrimp might be a good substitute for the salmon. Turned out to be to be a really good change up for the salmon.
Most often when I cook shrimp, I roast it. Boiling is generally thought of for how to cook shrimp. But I find that roasting retains greater flavor rather than boiling it away. For the Roasted Shrimp Pasta dish, I used the exact recipe for Parsley Walnut Pasta. Roasting the shrimp as shown below, finishing the dish by garnishing with a bit of Parmesan cheese and fresh parsley.
Roasted Shrimp
1 pound shrimp, 12-15 count
1 tablespoon olive oil
1/2 teaspoon kosher salt
few grinds of black pepper.
Preheat the oven to 400 degrees.
Peel and devein the shrimp, rinse and then pat dry to remove excess water. Place the shrimp onto a sheet tray. Use one with sides to contain the juices that will come from roasting. The shrimp can be close together but not crowded. Drizzle olive oil over each shrimp, sprinkle lightly with kosher salt and a bit of cracked black pepper. Place the tray into the hot oven, roasting the shrimp for 8-9 minutes. Remove from the oven. Set aside to cool for a minute, serve immediately with the prepared pasta dish.
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