Spring Shrimp Pasta

Funny how different seasonal foods can inspire different emotions--thick, chunky root-vegetable stews are so comforting and grilled meats on the barbecue are so fun.

Spring veggies are proof that there is life after winter and I've been eating my asparagus like crazy. This light pasta recipe is not only perfect for a spring meal with something pretty and green on the side, it's low-calorie and healthy and goes together in under fifteen minutes.

Sometimes I'll use flaked salmon in place of shrimp, sometimes feta in place of other goat cheeses, Orange instead of lemon is a fun twist and you can always through things like chopped, cooked broccoli, peas, chopped asparagus or minced green onions in for color. This recipe has possibilities baby.

Don't forget the crusty French bread on the side. . . .

3 tablespoons olive oil
1/2 tablespoon minced garlic
1 pound shrimp, shelled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh, chopped dill
3 tablespoons capers
freshly squeeze juice of one lemon
8 ounces crumbled goat cheese
16 ounces spaghetti or fettucini, cooked
zest of one lemon

Heat olive oil in large skillet over medium-high heat. Saute garlic gently until begins to turn golden. Add shrimp, salt and pepper and saute until shrimp are cooked (pink). Add fresh dill and capers, lemon juice and saute another minute then toss mixture with hot cooked pasta and goat cheese and top with lemon zest.

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