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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Boil a large pot of water and add about 1 tablespoon of kosher salt.
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3
Let the water come up to a boil.
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4
Rinse and drain your shrimp.
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5
You can keep tails on like I did or remove them.
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6
Add rinsed and drained shrimp to a baking sheet.
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7
Next, thinly slice lemon and finely chop garlic cloves.
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8
Add the garlic to the shrimp and mix to distribute.
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9
Then add the lemon slices on top of the garlic and shrimp.
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10
Slice butter and distribute throughout the baking sheet.
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11
Next, sprinkle the dried parsley over the top of the butter.
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12
Lastly, drizzle over top with the olive oil.
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13
If you like, sprinkle with a bit of kosher salt.
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14
Roast the shrimp at 350 degrees F (175 degrees C) for 15 minutes.
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15
Place fettuccine noodles into the boiling water.
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16
Move it around a bit to make sure pasta is fully submerged in the hot water.
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17
Cook the pasta 1 minute shy of the package instructions.
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18
Halfway through cooking the shrimp (when there are about 7 minutes remaining), give shrimp a good stir.
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19
Spread them back out on the pan and place the lemon slices back on top again.
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20
Once the pasta is done, drain it and place the pasta back into the pot.
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21
Remove the shrimp from the oven and remove and discard the lemon slices.
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22
Immediately pour the shrimp, garlic and butter over the cooked pasta.
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23
Stir to combine and serve immediately.
