Thursday, April 4, 2013
Lemon Dill Seafood Linguine
This recipe was inspired by Clean Eating magazine. They served it without the pasta, but the linguine makes it a hearty meal.
Here's what you need:
1/2 pound linguine
1/2 pound squid tubes (calamari)
1/2 pound shrimp
2 tablespoons olive oil
2 large carrots
1 cup frozen peas
1/2 cup white wine
4 garlic cloves
1/2 cup chopped dill
1 tablespoon capers (optional)
1 tablespoon lemon zest
1 tablespoon lemon juice
First set a pot of salted water to boil for your linguine and cook according to package directions.
Trim the ends and the dark green part from your leeks and cut the light green parts into matchsticks.
Rinse well in a bowl of water.
Peel and julienne the carrots.
Heat a tablespoon of oil in a large pan and sauté the leeks and carrots for about 5 minutes.
Add the wine and sauté a few minutes more until carrots are starting to get tender.
Meanwhile, prepare the squid. If you get it from the supermarket it will likely already be cleaned. Here's how to clean it if you need to.
Once cleaned, simply cut into rings. Remove shells and tails from the shrimp and slice in half lengthwise.
Add the frozen peas to the vegetables in the pan and then add the seafood. It only takes 2-3 minutes to cook.
Add in the dill, lemon zest and juice and capers. Drain the linguine and toss it all together.
Make sure everyone gets a little tentacle too!
Very fresh, easy and tasty.