Creamy Lemon Dill Pasta & Shrimp

I whipped this meal up in a total of a whopping 20 minutes this evening.  We made a quick run to the grocery store to stock up for the week and then of course needed something quick like and in a hurry to fill the hungry bellies.  

 The flavor for this dish comes from two complementary sources: dill and lemon.

I am not usually one to like cream sauces, due to the dairy.  This dish was light and dairy-free by swapping milk and butter for almond milk and margarine. 

I used up the pasta in my pantry and combined two boxes.  Be careful though – you may end up with two different cooking times.  The combination of these two was really good.  The veggie pasta is a nice way to get another serving of veggies.

I added the shrimp to the pasta water at the end of the cooking time.  After all, efficiency is just smart laziness.

I love it when the food I eat is bright and colorful, as well as tasty.  

We had our pasta with more of those delicious Immaculate Baking Crescent Rolls.  If you have not tried them yet, you really ought to.  Let me know what you think.  We have plenty of leftovers for lunches this week.  I love starting a work week off with food prepped and ready.  I am a true Midwestern with my need to squirrel away supplies, I guess.  Enjoy your week!

Creamy Lemon Dill Pasta & Shrimp

1.  In a large saucepan, bring water to boil for pasta.

2. In a small saucepan, melt 2 to 3 tablespoons margarine or butter.  Saute 1 small yellow onion, diced until soft. Add 1 cup (almond) milk and bring to low boil.  Add 1 tablespoon flour and whisk until smooth.  Stir in the juice from 2 to 3 lemon wedges1/2 teaspoon dill and fresh ground pepper.  I used freeze-dried dill, and equal proportions to using fresh dill.  Cook on low heat until thickened.

3.  Meanwhile, cook pasta according to directions.  During the last 3 minutes of cooking, add 15 to 20 thawed, raw, de-veined shrimp.  Cook until shrimp are pink and opaque.  Drain pasta and shrimp mixture.

4.  Mix together shrimp and sauce mixture.  Optional topping: serve with shredded Parmesan cheese.

Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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