The flavor for this dish comes from two complementary sources: dill and lemon.
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.
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 wedges, 1/2 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.
