Monday, September 22, 2014

Lemon-Dill Shrimp & Pasta

serves 2

180g dried fettucine
10 fresh peeled and deveined medium shrimps
1 lemon zest
1/2 lemon juice
1 tablespoons olive oil
2 cloves garlic (either thinly sliced or go through a garlic press)
3 cups baby spinach
1/4 teaspoon Italian seasoning, crushed
salt and ground black pepper
fresh dill

1) Cook pasta according to package directions.

2) In a skillet, heat olive oil over medium heat. Cook garlic in hot oil for 1 minutes.

3) Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque.

4) Add spinach and drained pasta; toss just until spinach begins to wilt.

5) Stir in Italian seasoning, lemon peel, and lemon juice.

6) Season to taste with salt and pepper.

7) Top with fresh dill. Serve at once.

Adapted from

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