Rating: 4 stars
314 Ratings
  • 5 star values: 160
  • 4 star values: 50
  • 3 star values: 36
  • 2 star values: 44
  • 1 star values: 24

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.

Kate Merker and Sara Quessenberry

Gallery

Credit: David Prince

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

675 calories; fat 27g; saturated fat 7g; cholesterol 197mg; sodium 844mg; protein 39g; carbohydrates 67g; sugars 3g; fiber 4g; iron 6mg; calcium 215mg.
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