Fast & Easy Shrimp Fettuccine

Preheat oven to 350°F (175°C).

Boil a large pot of water and add about 1 tablespoon of kosher salt. Let the water come up to a boil.

Rinse and drain your shrimp. You can keep tails on like I did or remove them.

Add rinsed and drained shrimp to a baking sheet. Next, thinly slice lemon and finely chop garlic cloves. Add the garlic to the shrimp and mix to distribute. Then add the lemon slices on top of the garlic and shrimp.

Slice butter and distribute throughout the baking sheet. Next, sprinkle the dried parsley over the top of the butter. Lastly, drizzle over top with the olive oil. If you like, sprinkle with a bit of kosher salt.

Roast the shrimp at 350°F (175°C) for 15 minutes.

Place fettuccine noodles into the boiling water. Move it around a bit to make sure pasta is fully submerged in the hot water. Cook the pasta 1 minute shy of the package instructions.

Halfway through cooking the shrimp (when there are about 7 minutes remaining), give shrimp a good stir. Spread them back out on the pan and place the lemon slices back on top again.

Once the pasta is done, drain it and place the pasta back into the pot.

Remove the shrimp from the oven and remove and discard the lemon slices. Immediately pour the shrimp, garlic and butter over the cooked pasta. Stir to combine and serve immediately.