2 pounds (17 to 21 count) shrimp, peeled and deveined
Calivirgin Lusty Lemon olive oil
Kosher salt and freshly ground black pepper
1 pound linguine pasta
4 tablespoons (1/2 stick) unsalted butter, melted
2 lemons, zested
Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan with 1 tablespoon Calivirgin Lusty Lemon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.
Meanwhile, drizzle some Calivirgin Lusty Lemon olive oil in a large pot of boiling salted water, add the linguine, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the linguine with the melted butter, 1/4 cup Calivirgin Lusty Lemon olive oil, the lemon zest, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.