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
- You need 12 oz of thawed peeled and deveined shrimp.
- It's 1 of lemon.
- You need 8 oz of dried fettuccine.
- Prepare 2 tbsp of olive oil.
- Prepare 3 clove of garlic.
- Prepare 7 cup of Baby spinach.
- It's 1/2 tsp of Italian seasoning.
- It's of salt and pepper.
- 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
- 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.
- Cook fettuccine per package directions and set aside.
- 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.
- Add drained pasta and baby spinach and toss just until spinach is almost wilted not all the way wilted.
- Stir in Italian seasoning lemon peel and the lemon juice.
- 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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