Shrimp Pasta with Meyer Lemon, Dill, and Feta

When walking through the Farmer's Market this weekend, I came across a beautiful bunch of dill. I love dill--it has a really musty smell--very earthy and distinct. Some bright yellow meyer lemons also caught my eye. Meyer lemons have a flavor that is like a cross between a lemon and an orange, so I thought it would pair nicely with the grassiness of the dill. The bread crumbs bring a toast factor, and the feta balances it all out with a little creaminess. Best of all, this pasta dish is super healthy and won't weigh you down! This dish was created for an event called Presto Past Nights and being hosted by my friend and fellow blogger at the Skinny Gourmet.

3 Meyer Lemons, 2 juiced for marinade, 1 of which should be zested, and a 3rd for finishing
1/2 box whole wheat linguini
1/2 cup fresh dill, roughly chopped
1 clove garlic, roughly chopped
4 shots Tobasco
Extra Virgin Olive Oil
1/2 lb. peeled and deveined shrimp
1/2 cup low-fat Feta cheese
1/4 cup whole wheat bread crumbs, lightly toasted


1. In a small plastic bag or bowl, combine juice of two meyer lemons, 2 Tablespoons of olive oil, 1/4 cup chopped dill, garlic, and Tobasco. Place shrimp in, tossing or mixing every 5-10 minutes to make sure the shrimp marinates evenly. Ultimately, the shrimp should only marinate 15-20 minutes maximum.

2. Put pot of water on the stove over high heat. Bring to a boil, salt the water, and add linguine. Cook linguine according to package directions. (Approximately 8 minutes). Start next step when there are 3-4 minutes left of cooking time left on the pasta.

3. Put a heavy wide saucepan over medium-high heat on another burner, and add 2 T. olive oil. Wait till the olive oil starts to glisten, then add shrimp. Salt and pepper the shrimp. The shrimp cooks quickly--turn over after 1 minute, and cook for another 30 seconds. Add the rest of the dill, the lemon zest, and the marinade. At this point, the pasta should be cooked to al dente. Add the pasta and a few spoons of pasta water. Stir and let cook for about one more minute to make sure all the flavors are combined. Add salt and pepper to taste.

4. Stir in feta and bread crumbs. Finish with a squeeze of lemon and a couple swirls of good olive oil. Serve immediately. Garnish with dill and lemon wedges.

Printable version here.