2 tbsp olive oil 1 1/2 cups sliced shiitake caps 3 scallions, green and white parts thinly sliced 1 lb cleaned and shelled shrimp 1 pinch salt and pepper 12 oz elbow pasta, cooked according to package instructions 1 cup fresh dill 1 lemon, juiced and zested
Heat the olive oil in a large pan, add the mushrooms and saute for about 4 minutes, until they start to brown.
Add the scallions, shrimp, salt and pepper and cook stirring occasionally, until the shrimp are cooked and turn bright pink, about 2 to 3 minutes. Stir in the pasta, dill, lemon zest and juice. Adjust seasoning and serve. Yields 6 servings.
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