Roasted Lemon Shrimp and Pasta

1 pound uncooked shrimp (try to get deveined if you can and without the tails)
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons lemon pepper or Mrs Dash lemon seasoning, divided
1 package cream cheese
4 tablespoons light olive oil divided
1 tablespoon minced garlic
1 cup chicken stock
1 package angel hair noodles (I use the smart balance that has extra fiber and nutrients)
1/2 lemon
1/4 cup chopped italian parsley
1/4 cup sliced green onion (optional)

Line a baking sheet with foil. Place uncooked, peeled, and deveined shrimp on the sheet and drizzle with 2 tablespoons of the olive oil. Squeeze the juice of half the lemon over the shrimp and sprinkle with 1 teaspoon of the lemon pepper or Mrs Dash as well as the salt and pepper. Roll shrimp around in the oil and seasonings and roast at 400 degrees for 6-8 minutes. In a large pot, boil the noodles according to the package. Be sure to salt the pasta water well. In another medium saucepan, heat 2 tablespoons of olive oil and minced garlic over medium-high heat for 1 minute. Add parsley, chicken stock, the remaining mrs dash or lemon pepper, and cream cheese. Wisk well and bring to a boil. It is important to taste to make sure it doesnt need more salt or pepper. Take a zester and zest the half of lemon lightly into the sauce as a finishing touch. Once noodles are done, toss with the cream cheese sauce and top with your roasted shrimp. Enjoy!