spaghetti (3/4 box)
plus 1 tablespoon olive oil
peeled and deveined large shrimp
kosher salt and black pepper
fresh lemon juice
grated lemon zest
coarsely chopped fresh dill
- Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.
- Stir in the lemon juice and zest. Add the shrimp, Feta, and dill, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper and toss to combine.