Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lemon shrimp with roasted garlic and fennel pasta. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lemon Shrimp with Roasted Garlic and Fennel Pasta is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Lemon Shrimp with Roasted Garlic and Fennel Pasta is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook 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. Make ready Peeled and Devained shrimp
2. Get Fennel Bulb
3. Make ready garlic cloves
4. Make ready Broken Spaghetti
5. Make ready sized white onion
6. Prepare Fresh parsley
7. Make ready Lemon thyme or regular thyme
8. Get Lemons
9. Make ready Freshly Grated Parmigiano Reggiano
10. Prepare Kosher Salt
11. Make ready Freshly groung Black Pepper
12. Get cayenne pepper

Instructions 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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