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

Sunday, August 26, 2012

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.

Sheet Pan Lemon Garlic Shrimp and Asparagus - Eat Yourself Skinny

With homework, clubs, practices, and other activities to work around, mealtime 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 meal 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 lineup of delicious dishes from our #SundaySupper crew...

Greek Dogs by Supper For a Steal
Grilled Chicken Caesar Salad by Magnolia Days
Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
Zucchini, Corn, and Bacon Crepes by Vintage Kitchen
Oregon Shrimp Quesadillas by Pescetarian Journal
Korean omelet rice by Crispy Bits & Burnt Ends
Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking
Gluten-Free Pepper Steak with Rice by No One Likes Crumbley Cookies
Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
BLT Soup by Meal Planning Magic
Korean Pan-Fried Fish by Kimchi Mom
Stove-top mac ‘n cheese by Gotta Get Baked
Deconstructed Enchiladas by In the Kitchen with KP
Croque Monsieurs by Juanita’s Cocina
Summer Squash and Mushroom Quesadillas by Chocolate Moosey
Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
Garlicky Pasta with Swiss Chard and Beans by Webicurean
Baked Spanish Tortilla by Happy Baking Days
Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
Chicken Pasta with Spinach and Beans by The Lemon Bowl
Tomato Pie by My Catholic Kitchen
Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
Tomatillo Chicken Stew by Small Wallet, Big Appetite
Pollo a la Crema by La Cocina de Leslie
Baked Tilapia Fish Tacos by Home Cooking Memories
Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
Ricotta – Tofu Tomato Toasts by Yummy Smells
One Pot Spicy Asian Chicken and Rice by Hezzi D
Turkey Italian Brown Rice Casserole by Momma’s Meals
Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
Cashew Chicken Stir-fry by Diabetic Foodie
Chicken Bacon Avocado Quesadillas by Dinners, Dishes, and Desserts
Roasted Butternut Lo Mein by The Meltaways
Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
Jerk Chicken Chili by Mrs. Mama Hen
Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen
Pasta with sausage and cherry tomatoes by Tora’s Real Food
Chicken Ravioli with Peas and Bacon by Daddy Knows Less
Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet
End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
Teriyaki Tuna Bowl by Family Foodie
Weeknight Stir Fry by From Fast Food to Fresh Food
Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
Taco Bake by Daily Dish Recipes
Fried Rice and Black Beans by Mama’s Blissful Bites
Chicken with Broccoli, Sun-dried Tomatoes, and Bow Ties by That Skinny Chick Can Bake
Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
Pasta Primavera by Midlife Road Trip
Tots Your Tots Will Love by The Hand that Rocks the Ladle

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!

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!) - Cooking in my ...

Planning quick and delicious meals to accommodate busy schedules is an ongoing challenge for many families. Trying to balance the demands of work, school, and extracurricular activities can make dinner time feel rushed and stressful. However, with a little pre-planning, it is possible to create flavorful homemade meals that can be prepared in under 30 minutes.

One recipe that fits the bill is Lemon & Dill Shrimp Pasta with Oven Roast Corn. The combination of tangy lemon, fresh dill, succulent shrimp, and sweet roasted corn creates a flavorful and satisfying dish that can be on the table in no time.

To make this dish, start by preheating the oven to 450 degrees and preparing a large pot of water for the pasta. While the oven and water are heating up, shuck the corn and wrap it in foil. Finely chop an onion and peel the shrimp. Place the corn in the oven and roast for 15-20 minutes, turning it every 5 minutes. Meanwhile, cook the pasta according to package directions.

Weeknight Lemon Dill Salmon – Roots and Radishes

In a medium sauté pan, melt butter over moderate heat. Add the onions and cook for 3-4 minutes until they begin to soften. Add 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 mix in the juice of 1 lemon and the dill.

Once the corn and pasta are cooked, drain the pasta and return it to the pot. Add the shrimp mixture to the pasta and carefully cut the roasted corn kernels off the cob. Add the corn to the pasta, mixing everything together. To add a crunchy topping, melt butter in a small non-stick pan, add breadcrumbs, and toast them lightly. Sprinkle the toasted breadcrumbs, Parmesan cheese, dill, and a lemon wedge on top of the pasta.

This Lemon & Dill Shrimp Pasta with Oven Roast Corn is not only quick and easy to prepare, but it also provides a tasty and nutritious meal for the whole family. By prepping some ingredients ahead of time, like thawing the shrimp and roasting the corn, dinner can come together in under 30 minutes.