Sunday, January 14, 2007

Lemon pasta with shrimp, feta and piquillo peppers

I just got a pasta rollerfor my Kitchenaid stand mixer, so I used it for the first time yesterday. I made Meyer lemon pasta by adding about a tablespoon of lemon zest to the dough recipe provided by Kitchenaid. However, I'm assuming that most people don't have access to a pasta maker, so I'm writing this recipe to be used with dried pasta. But feel free to use fresh.

Lemon pasta with shrimp, feta and piquillo peppers
Serves 4

3/4 lb linguine
2 cups large shrimp (I used 21-25 per lb count)
3/4 cup roasted piquillo peppers (or you can use roasted red bell peppers)
2 tsp lemon zest
1 T lemon juice
2 tsp olive oil
2 T white wine
1/2 cup feta cheese, cubed or crumbled
2 T chopped fresh dill (parsley, oregano or basil would be good too)
salt and pepper

Bring a pot of salted water to a boil, cook the pasta as directed on the package.

If you're using jarred peppers, drain and rinse them. Heat up a large pan and add the olive oil. Turn heat down to medium-high. Salt and pepper the shrimp and add them to the pan. Cook for a minute or two on one side, then turn the shrimp to cook the other side. Deglaze the pan with the white wine.

Once the pasta is done cooking, drain and add it to the pan with the shrimp. Toss the shrimp and pasta with the lemon juice, lemon zest and roasted peppers. Add salt and pepper to taste. Transfer the pasta to a large platter and top with feta cheese and dill.

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