It’s been a while since I’ve posted a recipe!  Lately I’ve been mainly eating salads and snacking for dinner, not exactly blog post worthy.  We are finally back into the swing of cooking and I have a delicious meal for you!

As I was making our grocery shopping list on Sunday and planning our meals for the week (yes, I love lists & planning.  I can’t help it, I’m a Virgo!) Jon said he wanted pasta.  Trying to put a healthy spin on his wish, I picked up some gluten-free angel hair and whipped up one of the tastiest dinners we’ve had in a long time.  Jon didn’t notice any difference in taste with the gluten-free pasta, and I didn’t notice much either.

This is a really easy weeknight meal.  We roasted some shrimp to put on top of the pasta and I wrapped fresh asparagus in prosciutto and roasted those in the oven.  We topped the pasta and asparagus with a bit of freshly shaved Parmesan, lemon juice and lemon zest.

Even though the pasta is gluten-free, it’s still carb heavy so I ate much less than Jon did.  Everything in moderation!  You definitely want to make this soon!  It would be perfect for company.  It’s easy and fast and the fresh flavors are so summery!  You can thank me later.

Enjoy!

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta (Serves 2)

Ingredients

• 3/4 lb of gluten-free angel hair (we used DeBoles)
• 1 lb of raw shrimp (we used frozen, easy peel shrimp)
• olive oil
• Parmesan
• 1 lemon
• lemon zest
• salt, pepper, garlic salt, lemon pepper

Directions

• Preheat oven to 400 degrees
• Wash and dry shrimp thoroughly (thaw first if frozen by running under cool water)
• Coat shrimp in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
• Roast for about 8 minutes, until shrimp turn pink.  Flip halfway through cooking time if desired
• In the meantime, cook pasta according to directions on the box
• Toss pasta in 1 tablespoon of oil and season with freshly shaved parmesan cheese and salt, pepper, lemon pepper and garlic salt
• Add the shrimp to the pasta and squeeze  fresh lemon juice on top.  Sprinkle lemon zest.
• Serve with prosciutto wrapped asparagus  (Recipe below)

Prosciutto Wrapped Asparagus (Serves 2)

Ingredients

• 1/2 bunch of fresh asparagus (We bought the bunch with the rubber band around it and used half of this bunch)
• 2 pieces of prosciutto
• olive oil
• Parmesan
• lemon
• lemon zest
• salt, pepper, garlic salt, lemon pepper

Directions

• Preheat oven to 400 degrees
• Wash and dry asparagus thoroughly
• Coat asparagus in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
• Separate the asparagus into two bunches and wrap a piece of prosciutto around each bunch
• Roast for about 8 minutes, until asparagus is crisp tender.  We cooked it at the same time the shrimp was roasting
• When done, top asparagus with desired amount of Parmesan as soon as it comes out of the oven so the cheese melts on top
• Squeeze fresh lemon juice and top with lemon zest
• Serve immediately with the pasta