So there are a few ingredients that I have as staples at ALL TIMES in my kitchen and I use them excessively; garlic, fresh lemons, pasta and fresh herbs. The other big weakness I have is CHEESE. Yes, cheese. All kinds and the more unique the better and I’m a firm believer that it enhances every dish and should never be left out. So with all these vices in tow, I ventured off to creating another 30 minute meal this week that I just had to share with you. This dish is tailored for two, but can easily be doubled or more to suit your entertaining or family needs.
1/2 lb Egg Noodles
1 tbsp Salt
2 tbsp Olive Oil
2 tbsp Butter
8 oz Pkg Sliced Baby Bella Mushrooms
1/4 lb Shrimp (peeled and deveined)
1 tsp Minced Garlic
1 Fresh Lemon (Zest and Juice)
1 tsp Tuscan Sun (or an Italian Seasoning)
1 1/2 tbsp Fresh Dill Weed (divided)
8 oz. Pkg Crumbled Feta Cheese
According to package instructions, cook the egg noodles and season the water with a tablespoon of salt. While the egg noodles are cooking, in a separate sauté pan add 2 tbsp on olive oil and 2 tbsp of butter. Once the butter has melted add in the mushrooms and lightly salt and pepper and cook for approximately 5 minutes or until the mushrooms have started to brown slightly.
Next add in the minced garlic, shrimp, zest and juice of the lemon, Tuscan Sun seasoning and cook until the pasta is done (watch the shrimp so that it does not overcook).
Once the pasta is done, drain and add to the sautee pan. Stir all the ingredients together so that the noodles are well coated. Next toss in 1 tbsp of the fresh dill weed and the feta cheese and toss together.
Divide into two dishes for serving. Garnish with the remaining dill and enjoy!
I was amazed at how easy this dish was and we’ll definitely be having it again. Let me know how it goes for you! And of course what renditions did you add to your very own culinary adventure? We are all dying to know 🙂