|From Real Simple|
Recently I have had a craving for shrimp, so I tried a shrimp and pasta recipe from Real Simple, modified slightly to suit my tastes, and was quite pleased with the outcome. The biggest change I made was to replace the feta cheese with Mexican queso fresco, since I find feta to be too salty. I also substituted Barilla Plus multigrain spaghetti for regular spaghetti. This recipe is quick, easy, and flavorful, and the dill is an unexpected but delightful taste sensation with pasta. I definitely plan to make this one again!
Spaghetti with Shrimp and Dill
1 lb. spaghetti, cooked, drained, and returned to pot with some olive oil (reserve about 1/2 C. pasta water)
1 T. olive oil
1 lb. peeled, deveined shrimp
salt and pepper
juice and grated zest of 1 lemon (about 3 T. and 1 tsp., respectively)
1 C. crumbled queso fresco
2 T. chopped fresh dill
1/4 C. olive oil
Heat 1 T. oil over medium-high heat in large skillet. Season shrimp with 1/2 tsp. salt and 1/4 tsp. pepper and sauté in skillet, tossing occasionally, until completely opaque, about 3-4 minutes. Stir in lemon juice and zest. Add the pasta, cheese, dill, 1/4 C. olive oil, and 1/4 tsp. each salt and pepper. Toss to combine. Add some of the reserved pasta water if needed. Serves 4.