Capellini with Shrimp & Zucchini Dill Butter
Statistics say the majority of folks out there prefer to eat pasta with tomato sauce. Is that really true? Well, not at our house, because one of us is allergic to tomatoes and this has got us cooking our pasta in a variety of ways. Food allergies can really be debilitating, but everyone can heal from an intolerance and that healing brings back an increasing wellness that is very positive overall for the body. Food intolerances also lead to more time in the kitchen, which can seem like a burden at times, but hopefully it also means more variety and more home cooked meals. This very simple dish is one of our family’s summer favorites and it really is so easy to make. We love the flavor of fresh dill butter with seafood like salmon or wild shrimp. We also have fresh zucchini in our garden and when we undercook them a bit, the kids love the crunchiness. On the contrary, when the zucchini turn soggy, it is a chore to get them to eat their dinner. So, try using abundant vegetables with a balance of your favorite protein to make a complete whole grain pasta dinner fast. (I swear this brown rice pasta tastes better than regular wheat pasta, but maybe I am partial.)
- 1 lb. shrimp, peeled and deveined
- 1 clove garlic, minced
- 2 tbsp. parsley, minced
- 1/3 cup fresh dill, chopped
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. dry white wine
- 2-3 medium zucchini, julienned
- 1 box of jovial brown rice capellini
- Stir fry zucchini with 1 tbsp. of olive oil on medium heat for 1-2 minutes. Set aside in your serving dish.
- Simmer garlic, oil, butter and parsley for 3 minutes.
- Add shrimp, cook on high for 3-5 minutes, salt to taste.
- Stir in wine, let evaporate for 1 minute.
- Add dill and zucchini and cook for 2 more minutes.
- Cook pasta according to directions, toss with sauce and serve.