Shrimp and Pasta with Capers

zest and juice of one lemon
1 small shallot, diced
2 cloves garlic, minced
4 tablespoons butter, divided
4 tablespoons olive oil
1/2 cup white wine
8 oz thin spaghetti
2 tablespoons capers, drained
1 lb. fresh shrimp
Salt and pepper to taste

Preheat oven to 400 degrees. Peel and de-vein shrimp then place in a single layer on a cookie sheet. Drizzle two tablespoons olive oil over shrimp and then sprinkle with salt and pepper. Toss well and roast in oven for 5 to 10 minutes or until pink.

Cook pasta according to package directions and reserve 1/4 cup of pasta water.

Heat two tablespoons butter and remaining olive oil over medium heat. Saute shallots for two minutes and then add garlic and saute two more minutes. Add lemon juice and reduce heat to simmer. Add wine and mix well. Add lemon zest, remaining butter and salt and pepper to taste. Pour sauce over pasta, add reserved pasta water and mix well. Add capers and roasted shrimp and toss to coat. Serve with fresh French bread.