Shrimp Pasta with Zucchini, Bell Pepper and Dill

Like many of the recipes I see in the Cooking Club magazines I get, I passed this one over plenty of times. And now that I've tried it I'm regretting that I didn't try it sooner. This has to be one of the best recipes I've tried from that source. Plus I learned the functionality pasta cooking water.

Shrimp Pasta with Zucchini, Bell Pepper and Dill
adapted from Cooking Club of America
click to print

1 c chopped onion
1 tbsp minced garlic
4 tbsp olive oil, divided
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
8 oz. penne
2 tbsp butter, softened
1 lb. shelled, deveined uncooked large shrimp
2/3 c diced zucchini
2/3 c diced yellow squash
1/4 c chopped fresh dill
1 tsp grated lime peel
1 tsp salt
1/2 tsp white pepper

Cook onion and garlic in 2 tablespoons of the oil in medium saucepan over medium heat 1 minute.


Add bell pepper; cook and stir 1 minute.


Cover saucepan; reduce heat to low. Cook 15 minutes or until pepper and onion are soft and tender, stirring occasionally.


Cook penne in large pot of boiling salted water according to package directions.


Drain pasta, reserving 1/4 cup pasta cooking water. Return penne to pot; stir in butter.


Meanwhile, heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat until hot. Add shrimp; cook and stir 1 minute.


Add zucchini and squash; cook and stir 2 minutes or until shrimp turn pink.


Remove skillet from heat; stir in dill and lime peel.


Add bell pepper mixture and shrimp mixture to penne; toss to combine. Stir in reserved 1/4 cup pasta cooking water, salt and pepper.



Wow! The flavors in this are just excellent. This recipe is a perfect example of how just a little bit of butter really goes a long way. Carried by the pasta cooking water, the butter adds just enough fat to make the mouth-feel sublime. I will never skip pasta cooking water ever again! Dill is such a mild herb and is only discernable, accented by occasional hints of lime. The textures of the dish are amazing. Everything is perfectly tender in it's own right, combining to give your mouth one surprise after another. I only regret that I don't drink wine and am not consuming a nice glass of sauvignon blanc.

Cost:

• onion: $0.27
• garlic: $0.30
• olive oil: $0.16
• red bell pepper: $1.50 
• orange bell pepper: $1.50
• penne: $0.75 
• butter: $0.09
• shrimp: $6.49
• zucchini: $0.73
• yellow squash: $0.73
• fresh dill: $2.49
• lime: $0.25

Total: $15.26 or $3.82 for each of four servings. That's a little pricy, I wonder if I used the price of two pounds of shrimp. Either way, it's worth it.

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