Roasted Shrimp with Lemon Pasta

I can't believe it!!  Mike's car will be up and running soon.  Yesterday the boys started on the final engine rebuild steps and will hopefully have the engine in and the 55 roaring by the weekend.  What's the big deal you say? 

First, let's start with the car.

1955 Chevrolet - 210 Del Ray

You know you want it.

Second, she's been out of commission for a good 3 years.  The engine seized and the crank shaft took a nose dive into Not Gonna Happen Land.  It was a very sad day. 

Third, it's perfect driving weather here.  It's January, and yesterday's high was 81 degrees.  This week is set to be in the mid 60's.  Again, PERFECT driving weather.


Fourth, this car is how I knew Mike thought I was a keeper.  We were going out drinking one night, per the usual back then, and I asked who was DD for the night.  My turn.  Whoopee.  When we left to go pick up our other friend, we left in the 55.  I asked to confirm if I was still driving home later.  Mike said I was.  {I'd never driven the 55}  I double checked that he knew that meant I was driving his baby home.  He replied, "It's just a car."  Any girl in her right mind knows it's not "just a car."  Silly man acting like it's no big deal.  Please.  So I drove home that night and LOVED it!


I can't wait.  I know he can't wait.  I won't see him the day he turns the key and the car starts.  He will go driving until he's about to run out of gas, then he'll come home...maybe.

While the big boys were working on the car I made this wicked fast dinner.  It's yummy and perfect with your favorite baguette loaf.  I'll take any excuse I can to buy an entire loaf of bread and eat 75% of it myself.


And I recommend listening to The Joy Formidable while you cook.  Yep.  I do.

Roasted Shrimp with Lemon Pasta
From Ina Garten

Ingredients:
2 pounds raw (17/20 ct) shrimp, peeled and deveined
Good olive oil
salt and pepper
1 pound angel hair pasta
4 tablespoons unsalted butter, melted
1/4 cup olive oil
zest and juice of 2 lemons

Directions:

1. Preheat oven to 400 degrees F. 
2. Place shrimp in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Spread shrimp out on a sheet pan in one layer.  Roast for 6 to 8 minutes, just until they're pink and cooked through.
3. Meanwhile drizzle some oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes.  Reserve 1/2 cup of the cooking liquid, then drain the pasta.  Quickly toss the angel hair with the melted butter, 1/4cup olive oil, lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and the reserved cooking liquid.  Add the shrimp and serve hot with crusty bread.