Sunday, April 11, 2010

Spring Shrimp Pasta

Spring Shrimp PastaFunny 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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5 comments: said...

This sounds like a great recipe! I've got to try it.

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jean said...

I love this. It sounds like something I made last night but I used bacon instead of shrimp. (the horror and shame I feel!) But it was the only way I could get the picky eaters to try it.

savvygreenmom said...

My hubs would love this! I am not a seafood person at all but I just know he would think this recipe is good. I would make ours using Kamut Khorasan Wheat pasta for added nutrition - and it tastes delish! For mine, I could just use chicken I bet - right?

Scribbit said...

Sure--chicken would work well too. I also use it with scallops sometimes because Andrew prefers them over shrimp (depends on whats on sale too).

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