lemon-dill shrimp & pasta

★★★★★ 1 Review
bettyboop97055 avatar
By Belinda Loucks
from Troutdale, OR

There are several various of this recipe. You can use fettuccine in place of the penne. I have also seen fresh spinach in place of the asparagus. I prefer asparagus instead of the spinach, as it tends to wilt so fast. I love anything with dill & fresh lemon!

★★★★★ 1 Review
serves 4-6
prep time 20 Min

Ingredients For lemon-dill shrimp & pasta

  • 12 oz
    frozen peeled and deveined medium shrimp, thawed
  • 1
  • 8 oz
    dried penne pasta or fettuccine
  • 2 Tbsp
    olive oil
  • 3 clove
    garlic, thinly sliced
  • 1 Tbsp
    dill, dried
  • 1/2 tsp
    italian seasoning, crushed
  • 1 sm
    bunch of fresh asparagus, cut into 2 " pieces

How To Make lemon-dill shrimp & pasta

  • 1
    Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel of the lemon; set aside. Juice the lemon over a bowl; set aside the juice. Cook pasta according to package directions.
  • 2
    In a 12 in. skillet heat olive oil over medium heat. Cook garlic in the hot oil for 1 min. Add shrimp and asparagus; cook for 3 to 4 min, turning frequently until shrimp are opaque and asparagus is tender. Now add your drained pasta and turn heat down to low and simmer for just a minute or two.
  • 3
    Pour into a large mixing bowl and stir in your Italian seasonings, dill, lemon juice & lemon peel. Season to taste with salt & pepper.