Lemon & Dill Shrimp Pasta w/ Oven Roast Corn #SundaySupper

Having everyone sit down for dinner is hard any day of the week, but for many families it’s only getting hard this week… Back to school.  With homework, clubs, practices and other activities to work around, meal time can become especially difficult.  This will be my first year as a ‘school mom’ and I’m already feeling the pressure.  With a husband who doesn’t roll in before 6 pm and kids who need to be in bed by 7:30 (which means starting the routine by 7 pm), dinner time is tight.  Part of making it work means making meals that are quick, but quick doesn’t have to mean it’s out of a box.
The timer is set… Here we go!Thirty minutes with your child in a doctor’s office waiting room feels like an eternity.  Thirty minutes in the kitchen with a timer ticking down the seconds does not.  I’ve talked about it before, but one of the best ways to make meals times together happen more efficiently is to prep ahead what you can.  For this recipe, the shrimp were bought de-veined and thawed in the fridge overnight.  You could even go as far as peeled and cooked shrimp, but they cook so quickly anyway, I don’t personally see the value in the extra cost.

Lemon & Dill Shrimp Pasta w/ Oven Roast Corn
Preheat your oven to 450 degrees and get a large pot of water on the stove for the pasta.  While both are coming up to temp, shuck your corn and wrap it in foil, finely chop your onion and get your shrimp peeled.
Your corn goes in the oven for 15-20 minutes, turning it every 5 minutes or so.  You can actually do this the night before and simply reheat the corn before you toss the pasta together.  Salt your pasta water and add your pasta.  Return the water to a boil and cook the pasta according to package directions.
Melt your butter in a medium saute pan over moderate heat, add the onions and cook for 3-4 minutes, stirring occasionally.  You want the onions to just start to soften up a bit.  Add your minced garlic and shrimp to the pan, stirring to combine the ingredients.  Cook until the shrimp are pink and no longer translucent.  Remove from the heat and add the juice of 1 lemon and the dill, mixing well.
Your corn and pasta should both be just about done.  Drain the pasta and return it to the pot.  Add in the shrimp mixture.  Pull your corn out of the oven to cool.
In a small, non-stick pan, melt 1 Tbsp of butter over medium-high heat.  Add the breadcrumbs and stir them frequently, toasting them lightly.  Remove them from the heat once they are a nice light golden brown.
Carefully handling the corn, cut the kernels off the cob and add them to the pasta (this is where doing this ahead really comes in handy.)  Once you toss everything to mix it well, you’re ready to dish it up!  Top your pasta with some of the toasted breadcrumbs, a little Parmesan cheese, a sprinkle of dill and a lemon wedge on the side.
Totally yummy and totally do-able in under 30 minutes!
Want to see what else you can whip up for #BacktoSchool dinner?  Check out this awesome line up of delicious dishes from our #SundaySupper crew…
Rock the #BacktoSchool #SundaySupper chat with us on Twitter tonight at 7 PM EST.   It’s always a fun filled hour full of tips, tricks and more!
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20 Responses to Lemon & Dill Shrimp Pasta w/ Oven Roast Corn #SundaySupper

  1. Michelle G says:

    This sounds really yummy! Unfortunately, I’m the only one in the house that eats shrimp now. Everyone else has decided they don’t like it anymore. I love the idea of lemon and dill together–so refreshing!
    Michelle
    Heartfelt Balance Handmade Life

  2. LOVE that you set a timer! LOL! This dish looks fabulous!

  3. This looks delicious and perfect for a busy weeknight!

  4. Chelsea says:

    Yum! This looks so good and easy to make!

  5. Renee Dobbs says:

    Oh yea! Love everything in this recipe. Thanks so much for sharing it!

  6. I love that you timed yourself! Wonderful recipe, perfect for hectic days!

  7. Lizzy Do says:

    Perfect: simple and delectable! Love having another shrimp and pasta dish to try. Happy #SundaySupper!

  8. Pasta is so great for simple weeknight dinners! Sounds yummy and I really like the tip of cooking the corn the night before.

  9. This sounds so tasty and I like how quickly it comes together. I know my two boys (who are my shrimp lovers) would devour this!

  10. This looks really good–I just love shrimp!

  11. Tara says:

    I love shrimp and pasta together. Yummy!

  12. Alaiyo Kiasi says:

    All I need to know is that shrimp is in a dish, and I’m in love. This looks great Jamie!

  13. Laura Hunter says:

    You know I never thought to pair lemon and dill with shrimp, but I like the way it sounds. This looks great

  14. Sarah says:

    I love how you set the timer on your microwave and the detailed step by step instructions. I love shrimp pasta. I would eat it more often if my fiance ate shrimp too but he doesn’t. He’s cray cray I know. I think I’m going to be selfish this week and make myself some lemon dill shrimp pasta!

  15. Sounds so good! You had my attention with shrimp!

  16. I love quick and simple shrimp recipes! I am always on the hunt for them!

  17. lol – it’s awesome that you had the timer on when you made this! I’m totally with you – making sure things go quickly and smoothly in the kitchen is to prep as many things as possible before hand. You’ve put all my favourite foods into one dish – love this!

  18. Carole says:

    Hi there. This week’s Food on Friday is all about prawns and shrimp dishes. So it would be great if you linked this in. This is the link . Have a good week.

  19. Amy Kim says:

    lemon, shrimp, dill, and corn? yes please! thanks for sharing!

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