Lemon Butter Shrimp Scampi with Angelhair Pasta

I recently tried this shrimp recipe after seeing it spread like wildfire with pins on Pinterest....and I can tell why it did, because it is really, really good!  I've made this two times so far, and already want to make it again.  This first time we made it on a busy weeknight, and were amazed at how fast, easy, and delicious it was....not to mention, the kids couldn't get enough of it.  The second time I doubled the recipe and made enough for Kevin's parents to join us for dinner.  The star of this dish is the shrimp, but I decided to pair it with a simple angelhair pasta.  I ended up cooking the pasta and then using the leftover melted lemon-butter to pour over the pasta as a sauce.  It's perfect together.  You can use fresh or frozen shrimp...I used frozen shrimp found in a bag in the seafood section that were already deviened, all I had to do was thaw, and peel them.  This is definitely going to be a regular on our dinner menu from now on!

You will need:

-one pound shrimp (fresh or frozen)

-one stick regular, salted butter

-2 lemons, sliced thinly

-1 package dry Italian seasoning (I used Kroger brand)

*Preheat oven to 350 and line a rimmed baking sheet with foil

*Cut lemons into thin slices and place all over baking sheet

*Melt butter and pour evenly over top of lemons onto baking sheet

*Place shrimp in a large ziploc bag and add Italian seasoning package, shake well to coat shrimp

*Pour shrimp evenly over the butter and lemons onto baking sheet

*Bake for 14 minutes until shrimp is cooked through

If you choose to serve with angelhair pasta,

*cook pasta according to package directions in salted water (always add a little olive oil to the pasta water to keep it from getting sticky), then drain pasta

*then option #1:  put pasta on plate and top with shrimp, then pour remaining lemon butter sauce from the baking sheet over the top of shrimp

or,

*option #2: after draining pasta return it to the pot, then pour the whole baking sheet of shrimp and butter (lemons and all) into the pasta and toss well to coat.  (this was what we did the 2nd time and it turned out just as great)