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12 ingredients, 11 steps, cooking Lemon Shrimp with Roasted Garlic and Fennel Pasta

Hi all, now you get cook recipe Lemon Shrimp with Roasted Garlic and Fennel Pasta with 12 ingredients and 11 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 11 stages of easy cooking Lemon Shrimp with Roasted Garlic and Fennel Pasta.

Ingredients all Lemon Shrimp with Roasted Garlic and Fennel Pasta

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

If all ingredients Lemon Shrimp with Roasted Garlic and Fennel Pasta it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking 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
    
12. Finish and Enjoy.

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