3/4 lb large shrimp, peeled but with tails intact
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
4 ounces whole wheat spaghetti
2 tablespoons butter
1 garlic clove, minced
1/2 cup white wine
4 clementines, peeled and sectioned
1 lemon, sliced thinly
1 lemon (zested and juiced)
1 tablespoon fresh chopped parsley
Sea salt, to taste
Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan with olive oil, salt, and pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the pasta, and cook al dente, about 8 minutes. Drain and set aside.
Slice one lemon very thinly. Zest the other lemon, gathering about 1 tablespoon. Squeeze the juice from the zested lemon. Peel and section clementines.
Melt butter in large skillet over medium heat. Add garlic, stirring for 1 minute or until fragrant. Add wine, clementine sections, zest from 1 lemon (about 1 tablespoon), juice from 1 lemon, and lemon slices. Bring to a light boil and cook for several minutes until ingredients are heated through and alcohol in wine is cooked off.
While still hot, add shrimp and pasta to the skillet and toss. Season with sea salt to taste and garnish with chopped fresh parsley.