Roasted Lemon Shrimp Scampi with Linguine

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper, to taste
• 8 ounces linguine pasta, cooked according to package instructions
• Lemon wedges, for garnish

Directions

1. Set a rack in the middle of the oven and preheat to 450°F. Coat a small rimmed baking sheet lined with foil with a thin layer of oil. Place the lemon halves cut side up, nestled together in the center of the pan, then oil the exposed tops lightly. Roast for 25 to 27 minutes, until the lemons look swollen, the edges are just starting to color, and the foil beneath them is dark, glossy, and syrupy.
2. Using tongs, flip the lemon halves and drag the cut sides across the browned spots on the foil to pick up the caramelized bits; the flesh will darken as you do this. Press the juice and pulp into a small bowl, remove any seeds, and put it aside. Finely chop the peel from one lemon half and place it in a medium bowl. Stir in the parsley, cheese, granulated garlic, and 1/2 tsp. salt, then reserve the mixture.
3. Put the remaining lemon half into a large pot of generously salted water. Bring it to a boil, add the pasta, and cook according to the package directions until it is 1 minute shy of al dente. Take out the lemon and throw it away. Scoop out 1 cup of the pasta water and save it. Add the peas and cook for 1 minute. Drain the linguine and peas, then put them back in the pot.
4. While the pasta cooks, blot the shrimp with paper towels and season them with 3/4 tsp. salt. Warm 1/4 cup of the oil with the butter in a large, heavy skillet over medium heat, just until the butter has melted. Add the shallots and cook, stirring often, for about 1 minute, until they turn translucent. Stir in the garlic and pepper paste and cook for about 30 seconds, just until aromatic. Pour in the wine and cook, stirring often, until it smells fragrant and comes to a simmer, about 2-1/2 minutes. Add the shrimp and toss now and then for 2 to 2-1/2 minutes, until they are just beginning to look opaque.
5. Tip everything from the skillet into the pot with the pasta, then add the reserved lemon juice. Toss, adding some of the saved pasta water if you want a looser sauce. Adjust the seasoning with more salt, granulated garlic, and pepper paste to taste. Move the pasta to a serving bowl, scatter the reserved parsley mixture over the top, and serve right away.