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Spaghetti With Shrimp, Feta, and Dill
- 12 ounces spaghetti (3/4 box)
- 1/4 cup plus 1 tablespoon olive oil
- 1 pound peeled and deveined large shrimp
- 2 tablespoons kosher salt and black pepper
- 1 teaspoon fresh lemon juice
- 3/4 cup grated lemon zest
- 2 tablespoons crumbled Feta
Directions:View on Real Simple
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