Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon shrimp with roasted garlic and fennel pasta. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lemon Shrimp with Roasted Garlic and Fennel Pasta is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Lemon Shrimp with Roasted Garlic and Fennel Pasta is something which I have loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Lemon Shrimp with Roasted Garlic and Fennel Pasta:

1. Take Peeled and Devained shrimp
2. Get Fennel Bulb
3. Take garlic cloves
4. Prepare Broken Spaghetti
5. Get sized white onion
6. Prepare Fresh parsley
7. Take Lemon thyme or regular thyme
8. Make ready Lemons
9. Get Freshly Grated Parmigiano Reggiano
10. Get Kosher Salt
11. Take Freshly groung Black Pepper
12. Take 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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