Linguine with Citrus-Roasted Shrimp

Ingredients

• 2 pounds medium or large shrimp, shelled and cleaned
• Grated zest and juice of 2 small lemons
• Grated zest and juice of 1 lime
• 1/4 cup olive oil
• Salt
• 1 pound linguine or other long pasta
• Black pepper to taste

Directions

1. Heat the oven to 500 degrees F. Set a large pot of salted water over high heat and bring it to a boil.
2. In a small bowl, stir together the olive oil, citrus zests, and citrus juices. Add salt until it tastes right, then add the shrimp and turn them through the mixture so they’re coated.
3. Boil the pasta until al dente. Before you drain it, scoop out 1 cup of the cooking water and save it.
4. While the pasta cooks, arrange the shrimp across a large baking sheet in a single layer. Roast them until they are just cooked through, 6-8 minutes.
5. Transfer the shrimp off the baking sheet, leaving the juices behind. Put the drained pasta back in its pot.
6. Scrape the roasting juices into the pot, along with a little of the reserved pasta water. Set the pot over low heat and cook until the pasta water and pan juices come together into a sauce.
7. Right before serving, add the shrimp and toss everything together. Spoon into deep, wide bowls and finish with fresh black pepper.