David Prince
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

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.

How to Make It

Step 1

Cook the pasta according to the package directions. Drain the pasta and return it to the pot.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Step 3

Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.

Step 4

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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