Lemon-Dill Shrimp & Pasta

This is one of Steve's favorite recipes, and we've made it a few times in the past month so I thought I'd share. I found the original recipe here.

What You'll Need
12 oz Medium shrimp (peeled, de-veined)
1 lemon (zest and then juice)
8 oz dried pasta
2 Tbsp Olive Oil (I use extra-light flavor)
3-4 cloves garlic, minced or thin sliced (I use bottled)
6 C baby spinach
1/2 tsp Italian seasoning and/or dill
Salt and Pepper to taste
Large skillet
zester or fine grater

Cook pasta according to directions. I usually use a whole wheat fettuccine. I REALLY love the flavor of whole wheat pasta. If you haven't tried it... DO IT!
Zest and juice your lemon. Reserve 2 Tbsp of juice. I've used bottled juice and it works fine, but fresh will always taste better. If
In a large skillet (I'm serious, use a large one!), heat your olive oil over medium heat and cook the garlic for a minute or so. Be careful not to burn it! Add your shrimp and cook until the shrimp are opaque (about 4-5 minutes). Turn the shrimp frequently to cook evenly and avoid burning. I cheat here and just thaw some pre-cooked shrimp from Costco and warm it up in the skillet. Makes a quick meal even quicker and is very economical.
Add the cooked pasta and spinach. I know it seems like a LOT of spinach, but it really does need the whole 6 cups. Stir in the skillet until the spinach begins to wilt. You'll want to keep an eye on it so you don't turn your spinach to mush. Add the 2 Tbsp of lemon juice and zest, season with salt and pepper and Italian seasonings, and dill. Stir to coat and serve hot. I've left off the dill, and it is still delicious... so if you don't like dill you can leave it out.

This is such a yummy light but filling meal. This recipe makes about 4 servings at 359 calories per serving (and that's using regular pasta).

ENJOY!

Oven Baked Fish with Dill & Lemon

Here is another of my favorite ways to do fish... and really if you're going to buy a Costco sized bag of anything, you better have a way to switch it up or that bag will sit in the freezer for a long time. This recipe works with all the fish I've tried (Salmon, Tilapia, Mahi Mahi), but my favorite is always a white fish... Salmon isn't my favorite.

What You'll Need
Fish fillets - Frozen or Fresh
Garlic - I prefer the fresh or minced bottled over powdered
Salt
Pepper
Butter
Dill - Fresh or dried
Lemon or lime slices
Foil
Baking dish
Non stick spray

This one is SUPER easy and yummy! Preheat your oven to 350* and spray your baking dish. You really need a dish vs. a pan because you'll need to cover it with foil WITHOUT the foil touching the fish.

If you're using frozen fillets, thaw and pat dry. Fresh fillets could probably use a little pat as well. Place the fillets in your dish. If you're cooking a fish with the skin on (like a fresh Salmon), place the fish skin side down. Put a tab of butter on top of each fish fillet, don't be shy... butter makes everything yummier! Place 1-2 crushed cloves of garlic on top of the butter, and sprinkle with salt, pepper, and dill. Don't be shy on the dill either. It has a great flavor that goes so well with fish. As always, I use kosher or course sea salt, but table salt works just as well.

A couple of slices go on top of each fillet last. Cover your dish with foil and bake for 20-25 minutes. The fish is done when it is completely opaque and flakes easily with a fork.

This pairs GREAT with the lemon rice (recipe here)

The great thing about this recipe is that it is totally flexible to how you like the flavor. Add more garlic, salt, pepper, dill or lemon/lime slices. Try adding different herbs or seasonings per your preference. Plus, it's quick and easy to adjust portions. This idea came from my mom and I ate it A LOT when I was single and cooking for myself.

ENJOY