Finally, a pasta dinner that’s filling and satisfying, but not so heavy you’ll regret cleaning your plate. This recipe is sure to become a family favorite, and, lucky you, the all-in-one entrée’s a snap to throw together. Coarsely chopped dill and a light lemon-juice sauce bring a hint of freshness to the dish, while crumbled Feta adds a salty, creamy note. Try whole-wheat spaghetti, or other pasta noodles, such as angel hair, too. It’s like a Mediterranean-inspired shrimp scampi (minus the creamy, calorie-laden sauce) that evokes coastal Greece and lands on your dining table in under 30 minutes. Yes, please.
12 ounces spaghetti (3/4 box)
1/4 cup plus 1 tablespoon olive oil
1 pound peeled and deveined large shrimp
kosher salt and black pepper
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup crumbled Feta
2 tablespoons coarsely chopped fresh dill
Calories from fat 238
Sat fat 7g
How to Make It
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.
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