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Preheat the oven to 400 degrees F (200 degrees C).
Medium Shrimp (2 lb)
snug in a baking dish in one layer, only allowing the tails to overlap.
Take one half of the
and cut it into 4-5 slices. Set aside the other lemon half. Arrange lemon slices over the shrimp.
Butter (1/3 cup)
in a saute pan over medium heat. Add the
Garlic (6 cloves)
Crushed Red Pepper Flakes (1 pinch)
and cook until fragrant, about 45 seconds.
Add a squeeze of the other lemon half, splash of
Dry White Wine (1/4 cup)
, and the
Fresh Parsley (2 Tbsp)
. Season with
Ground Black Pepper (to taste)
Drizzle the butter sauce evenly over the shrimp and bake for 8 minutes until pink.
Serve the shrimp as is with toasted bread dipped in the sauce or proceed to make the pasta.
Bring a large pot of salted water to a boil. Cook the
Angel Hair Pasta (8 oz)
according to package directions. Drain and add directly to the roasted shrimp. Toss to coat in butter sauce.
Garnish with extra parsley for garnish and a squeeze more of lemon. Enjoy!
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