Reviewed: Jul. 9, 2002

This receipe was great. I used regular linguine instead of the lemon pepper. I served it with 5 cheese garlic bread and a fruity wine. I added some wine to the receipe and a little more oil and lemon pepper then suggested. The meal was complete from start to finish in under 30 minutes. My friend loved it and took the receipe from me. Will definitely make it again! Thanks for a great, easy meal! (And it's cheap too!)

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JENNA0723

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Reviewed: Apr. 9, 2002

This recipe was great, fast and easy. I used regular linguini. In the saute, I added fresh, sliced mushrooms, a little less garlic and a splash of white wine. While cooking the pasta, I added fresh, chopped broccoli. This resulted in a more colorful presentation and well rounded meal. Thank you for sharing Catherine!

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DREGINEK

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Reviewed: Mar. 16, 2002

I wish I had just used regular linguine. The only lemon-pepper linguine available at my supermarket is Prince, and I didn't like it at all. The seasonings for this recipe are lemon-peppery enough as it is, so I would recommend skipping the lemon-pepper pasta.

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YASAMIN

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Reviewed: Mar. 8, 2002

This is a great, fast dish. If you like lemon pepper, don't skimp on the seasoning. Toss cut up asparagus into the boiling pasta pot a few minutes before draining. Toss it all together and you'll have a complete meal.

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KERRYPAT

Cooking Level: Expert

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Reviewed: Mar. 4, 2002

I made this yesterday, and my husband is still raving about it. Doubled the garlic (and used fresh of course), and we both squeezed fresh lemon juice over our servings. It was fantastic!

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KAREN D

Cooking Level: Intermediate

Home Town: Horseheads, New York, USA

Living In: Elmira, New York, USA

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Reviewed: Mar. 2, 2002

I could not find lemonpepper pasta in my local grocery stores here in Montreal so I substituted green spinach linguine. I did add the lemon pepper spice however. It turned out great. (I also put some lemon wedges on the table...some liked it with the extra lemon others enjoyed it as is). It is a very simple yet elegant recipe. Thanks

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pteclaire

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Reviewed: Feb. 15, 2002

I cut the garlic in half, added the wine and lemon juice as suggested and probably won't repeat. It was ok - but nothing to keep around.

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PBEERS

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Reviewed: Feb. 8, 2002

It was easy to make, and I thought the recipe was ok, but my family didn't like it. It might have worked better if I used plain linguine instead of lemon pepper linguine. It was a little bit too lemon peppery.

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LCJACK

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2002

I made this for my bookclub. All 7 of us agreed that it was quite yummy!

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ALCBKR

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Reviewed: Jan. 27, 2002

You can use precooked frozen shrimp but don't heat them up too long b/c they'll get tough. I used plain linguine and it turned out great. Don't skimp on the garlic.

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JOE KIM

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Reviewed: Dec. 29, 2001

This was really good! We just used scallops. My Dad thought it was awesome--he said it was one of the top five things I've made.

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KIMBERLY CONIFF

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Reviewed: Dec. 29, 2001

very good with scallops. Add a little citrus (lemon juice) and a splash of white wine while cooking. Does not make 4 servings though.

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MARKROULEAU

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Reviewed: Dec. 22, 2001

Fast, easy! Everyone loves it.

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JOHNGALT25

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Reviewed: Nov. 16, 2001

Tasty and EASY!!!

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EDWARD_BROYLES

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Reviewed: Aug. 10, 2001

FABULOUS! This was fast, easy and delicious! I added scallops along with the shrimp...This tasted like a restaurant dish and is definitely one I'll make again! Thank you!

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DOWNHILL1996

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Reviewed: Jul. 18, 2001

I love this recipe! It is quick and delicious. I add fresh lemon juice and extra garlic.

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MARCIC

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Reviewed: Mar. 3, 2001

superb...excellent...finally something REALLY good to do with scallops. i combined shrimp and scallops. the only change i would make is to put in a larger quantity of seafood. thank u for this one!

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