On Tap Oil & Vinegar Recipe Detail

Lemon Dill Shrimp

Ingredients:

• 12 oz. frozen peeled and deveined medium shrimp, thawed
• 1 lemon
• 8 oz. dried fettucine
• 2 Tbsp Wild Fernleaf Dill Olive Oil
• 3 cloves garlic, thinly sliced
• 6 cups baby spinach
• 1/2 tsp Italian seasoning, crushed
• salt and ground black pepper, to taste

Directions:

Rinse shrimp; pat dry with paper towels.

Finely shred 1 teaspoon of peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.

Meanwhile, in 12-inch skillet heat Dill Olive Oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 tablespoons of the lemon juice.

Season to taste with salt and pepper. Top with fresh dill. Serve at once.