A great recipe to have up your sleeve for when dinner needs to be on the table in record time. Making use of a Dill Compound Butter brings tons of flavor without any work. If you're looking for speedy supper this is it!
| Servings | Prep Time |
| 2 | 5 minutes |
| Cook Time |
| 20 minutes (including bringing pasta water to a boil) |
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A great recipe to have up your sleeve for when dinner needs to be on the table in record time. Making use of a Dill Compound Butter brings tons of flavor without any work. If you're looking for speedy supper this is it!
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Ingredients
- 8 ounces raw shrimp 13-15 count, or per preference (adjust cooking accordingly)
- 2 t-spoons olive oil
- 2 - 2-1/2 ounces Dill Compound Butter (recipe follows)
- 2 t-spoons fresh minced dill (optional)
- 2 tablespoons lemon juice freshly squeezed (about half a lemon, or to taste)
- 1/2 t-spoon kosher salt
Servings:
Instructions
- Start by bringing a large pot of water, larger than you think you need, to a boil. Toss the shrimp with the olive oil and set aside. Cook the pasta per package instructions for a minute or two shy of al dente.
- Meanwhile, heat a large saute or enameled cast iron pan (I use my braiser pan) over medium heat so it's screaming hot. When the pasta has just 30 seconds left and is nearly al dente, drop the shrimp into the screaming hot pan in a single layer. Cook for just about minute, until they're coral-pink and lightly bronzed.
- After the shrimps' minute in the pan, plop in the dill compound butter and flip the now coraled prawns over. Working quickly, take about 1/2 cup of the pasta water from the pasta pot and pour into the shrimp pan. Stir to combine before adding in the pasta itself. I just use a pasta spoon for such a small amount, rather than draining through a full on colander.
- Turn the pan's heat to low and toss to combine for just a minute or two. Squeeze in the lemon juice, and toss once more before scattering with fresh minced dill (if using) and serve in warmed pasta bowls immediately.
Recipe Notes
- If you don't have fresh dill on hand don't worry about getting any; it would kind of defeat the purpose of the compound butter. If you do, however, have any parsley in the fridge or garden though, just sub that.
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