Lemon-Dill Shrimp & Pasta

Belinda Loucks


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 vote
20 Min


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12 oz
frozen peeled and deveined medium shrimp, thawed
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 small
bunch of fresh asparagus, cut into 2 " pieces

How to Make Lemon-Dill Shrimp & Pasta


  • 1Rinse 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.
  • 2In 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.
  • 3Pour into a large mixing bowl and stir in your Italian seasonings, dill, lemon juice & lemon peel. Season to taste with salt & pepper.

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