Recipe: Appetizing Lemon Dill Shrimp and Pasta

Lemon Dill Shrimp and Pasta. Add spinach and drained pasta; toss just until spinach begins to wilt. Season to taste with salt and pepper. Rinse shrimp and pat dry with a paper towel.

Add spinach and drained pasta; toss just until spinach begins to wilt. Season to taste with salt and pepper. CHANGE-UP: Substitute bite-size pieces of deli-roasted chicken for the shrimp. You can cook Lemon Dill Shrimp and Pasta using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lemon Dill Shrimp and Pasta

1. You need 12 oz of thawed peeled and deveined shrimp.
2. It's 1 of lemon.
3. You need 8 oz of dried fettuccine.
4. Prepare 2 tbsp of olive oil.
5. Prepare 3 clove of garlic.
6. Prepare 7 cup of Baby spinach.
7. It's 1/2 tsp of Italian seasoning.
8. It's of salt and pepper.
9. Prepare bunch of Fresh dill.

For peppery bite, replace half the spinach. HOW DO YOU SERVE CREAMY LEMON DILL SHRIMP? As I mentioned, I like it with carbs! Here are my favorite ways to serve this shrimp dish: I will make a big pot of rice (white or brown) and scoop about a cup of it into a wide, shallow bowl and then scoop some shrimp on top of the rice, followed by — you guessed it, a couple of rich, yummy spoonfuls of creamy lemon dill sauce.

Lemon Dill Shrimp and Pasta step by step

1. Rinse shrimp and pat dry with paper towels...Finely shred 1 tsp peel from lemon set aside and squeeze juices out of lemon into a bowl and set aside.
2. Cook fettuccine per package directions and set aside.
3. Heat skillet with olive oil cook garlic in hot oil for about 1 min and add the shrimp cooking 3-4 min turning shrimp frequently to opaque.
4. Add drained pasta and baby spinach and toss just until spinach is almost wilted not all the way wilted.
5. Stir in Italian seasoning lemon peel and the lemon juice.
6. Season with salt and pepper and top with fresh dill serve hot.

Add spinach and drained pasta; tossing just until spinach begins to wilt. Drain shrimp, discarding any remaining marinade. Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl. In general fresh herbs are always preferable. But especially for this recipe, the fresh dill really shines.

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