Lemony Seafood Pasta
The perfect summer pasta dish! Great layers of flavor that are highlighted by the lemon to make is light enough for a hot weather dinner. Pair with a crisp Pinot Grigio and simple green salad with quick vinaigrette.
Lemony Seafood Pasta
The combination of lemon, cream and dill compliment the seafood perfectly. So flavorful! Pair with a side salad or broccolini.
Ingredients
- 12 oz linguine or fettucine, fresh if possible
- 4 oz sliced mushrooms
- 1 sweet red pepper, rough chopped
- 2 carrots, peeled and cut into 2 in pieces
- 1 tbsp lemon zest
- 1/2 cup dry white wine
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 lb large shrimp, peeled and deveined
- 6 oz imitation crab meat or fresh, if you can afford it!
- 3/4 cup heavy cream
- 1/2 cup fresh dill, chopped, plus more for garnish
Instructions
- Prep vegetables and seafood and bring a pot of salted water to a boil. Melt butter in a large saute pan over medium heat, then add carrots, red pepper and lemon zest. Saute for about 5 minutes. Add mushrooms and cook for another 3 minutes stirring often. Start to cook pasta according to directions. Should only take 5 minutes if fresh then drain. Add wine to vegetables and cook for 2 minutes before adding shrimp to the pan. Stir and increase the heat to medium high until the shrimp is pink. Add the cream and bring to a boil, stirring until the liquids thicken. 2 to 3 minutes. Toss in the crab and dill. Stir until crab is heated through. Serve over pasta and garnish with dill.
