Lemon Roasted Shrimp Pasta for One

As an unmarried person living alone, sometimes I have to cook just enough for me to eat by myself, and that doesn't always mean I just make a PB&J.  I like to eat good food, so I still cook for myself.  Sometimes I have lots of leftovers, but this is one meal you can make to size because there aren't really measurements, it's more of a flavor thing, and it's super simple.

In a pasta pot, heat salted water to boiling.  Cook any type of pasta you want, probably a good one for thin sauce like angel hair or spaghetti or orzo or whatever you like, and follow the timing on the box.  

In a sautee pan, heat a tablespoon or two of olive oil on medium low and add the zest of one lemon and the juice of one lemon and a half clove of garlic, just a little bit.  Season with salt and pepper to taste and maybe a red pepper flake or two.  Let it slightly reduce to intensify the flavor.  

Add the peeled and deveined shrimp and sautee them until just done.  They will be pink on the outside and opaque in the middle.  Don't overcook or you'll have tough little erasers for dinner.  For one person, just cook whatever number of shrimp you'll like on your pasta.  Maybe 5 or 8 or whatever, depending on size and appetite.

When the shrimp are done, toss in the cooked pasta and either serve it that way, or add halved grape tomatoes or green beans or any other veggie you like.

Serve with a slice of bread and a glass of wine.  It's an eating out feeling dinner for one at home.