Sunday, April 15, 2012

Lemon Dill Shrimp Pasta

Here's a quick and easy suggestion that is easy to throw together at the last minute. The dish takes about the same time to make as the pasta does to boil and cook. Lemon and fresh herbs make it an irresistible springtime dinner that's good enough for company!

Yummy Lemon Dill Shrimp Pasta
Lemon Dill Shrimp Pasta
12 oz. frozen shrimp, (medium or large) thawed, peeled and and deveined
Juice of 1/2 of a lemon plus 1 tsp. lemon zest
3 cloves thinly sliced garlic
2 T. olive oil
1/4 c. dry white wine
1/2  tsp. dried basil
4 c. fresh baby spinach
8 oz. fettucine
2 T. chopped fresh dill + 4 whole dill sprigs
1/4 c. crumbled feta cheese
salt and pepper
Put a big pot of water on to boil and heat a large skillet on low. Add in the olive oil and garlic. Let the garlic cook gently for a few minutes, but be sure not to brown it. Rinse the shrimp and pat it dry with some paper towel. Add it into the skillet and with the lemon zest and basil. Cook for about 3 minutes and then add the white wine plus the juice of the half of a lemon. Sprinkle  a little salt and some freshly ground pepper. Bring this to a boil, turn it off and cover the skillet. When the water boils, cook the fettucine according to package directions for al dente. Drain the pasta and return it to the pan. Add in the fresh spinach and dill. Pour the shrimp mixture over all this and toss well. Sprinkle the pasta with the feta cheese, and cover for five minutes. Divide onto 4 plates and place a sprig of dill on top. Enjoy with a salad and some crusty bread.

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