A couple weeks ago, E was having a snack and wanted a book to look through while she was at the table. I handed her my new Real Simple dinner tonight: done! spring/summer 2011 issue of recipes from Real Simple magazine. Though not a subscriber, I’ve always been a fan of the magazine’s clean design, organizational tips, and recipes with very few ingredients. I met a woman back in April at one of the events I organized, and within 5 minutes we were talking about food and she was emailing me a recipe from Real Simple‘s website that she and her husband loved. She raved about it so much that when I saw this collection of recipes from the magazine at the grocery store checkout, I scooped it up without a second thought.
While flipping through the recipes, E asked if I would make a certain one for her. The recipe she chose was worth the cost of this recipe edition of the magazine! Everyone in the house was in love with it! My picture above does not do it justice, so don’t judge the recipe by that. Below is the version I made, which was ever so slightly different than the original.
SHRIMP LINGUINI WITH FETA AND DILL
(originally, Spaghetti with Shrimp, Feta, and Dill, pg 125, Real Simple Magazine dinner tonight: done! spring/summer 2011)
- In a small bowl, collect the juice and zest of one large lemon. Set aside.
- In another small bowl, snip/chop 2 Tablespoons fresh dill. Set aside.
- In a medium, deep bowl, mix 6 ounces crumbled non-fat Feta with a drizzle of olive oil, 1 large clove minced garlic, and 1 teaspoon dried oregano. Set aside.
- (original recipe called for 3 ounces plain crumbled Feta; I like mine seasoned with garlic and oregano)
- Measure 1/4 cup olive oil and set aside.
- Cook 16 ounces whole wheat linguini according to package directions.
- (original recipe called for 12 ounces plain spaghetti, but I prefer whole wheat linguini)
- While the pasta cooks, heat 1 Tablespoon olive oil in a medium deep skillet.
- Add 1 pound peeled, deveined large shrimp seasoned with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, stirring until just cooked through.
- Turn off heat and add the lemon juice and zest to the shrimp, stirring to coat shrimp.
- Drain pasta.
- Add shrimp, Feta, chopped dill, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the 1/4 cup olive oil to pasta and toss to combine.
- Serve.
B and E had seconds of this pasta, they loved it so much. It always makes me happy when they go back for seconds for something so healthy! E graduated 5th grade yesterday and will be a 6th grader next year. I was very proud of her for picking a healthy, light, fresh recipe for me to make. Though she loves junk food too, the fact that she’ll pick a recipe like this and love it lets me know that she is on her way to making healthy food decisions later in life. 
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~
