This decadent guilt free pasta dish is perfect for the New Year when we want to lighten up after the festive holiday season.


2 pounds (17 to 21 count) shrimp, peeled and deveined
Your best olive oil
Kosher salt and freshly ground black pepper

Pinch red pepper flakes
1 pound angel hair pasta
2 tablespoons unsalted butter, melted
Zest and juice of 2 lemons

¼ cup toasted pine nuts

Fresh Parsley chopped

Parmesan Regianno grated

Lemon wedges


Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch or two of red pepper flakes. Toss well, spread the shrimp in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 1 teaspoon salt, pepper to taste and about 1/2 cup of the reserved cooking liquid. Transfer portions to shallow pasta bowls and arrange the shrimp. Garnish with fresh parsley, toasted pine nuts, parmesan and serve with a lemon wedge and lots of love.

Bon Apetite & Namaste