I had fun testing a new recipe tonight and it was easily done in less than 25 minutes – a perfect weeknight dinner.
Lemon Dill Shrimp Papardelle
1/2 to 3/4 pound peeled shrimp
2 TBS olive oil
2 cloves garlic, minced
4-6 cups loosely packed greens such as arugula or spinach
salt, pepper, red pepper flake, dried parsley, dried oregano, and dried rosemary to taste
8 oz. papardelle pasta (can substitute linguini or fettuccine)
1 lemon, juice and zest
3 TBS butter
1 TBS fresh dill, chopped
Bring water to boil for pasta and cook according to package directions, possibly a minute or two less for al dente. Meanwhile in a large saute pan, heat olive oil and garlic. Let cook over medium heat for 1 to 2 minutes, careful not to burn it. Toss in shrimp and cook 3 – 5 minutes or until pink. Wilt in greens and season with spices to your taste. Italian seasoning is a good short cut here as well. Drain pasta when done (reserve a 1/4 cup of starchy cooking liquid) and toss pasta with shrimp mixture. Add lemon juice, lemon zest, butter, and reserved cooking liquid. Stir to combine and finish with the fresh dill at the very end.