Reviewed: Sep. 7, 2008

I cut the lemon and dill in half and it was still way too much. The lemon flavor out weighed everything else, tremendously. This recipe would have been much better with a different pasta. The family was not thrilled with it nor did they turn their noses up. It was just okay and not a keeper for me.

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Reviewer:

Deano

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Reviewed: May 25, 2008

Tasty and easy. The lemon flavor was weak so I added the juice of half a lemon.

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Reviewer:

PARKER639

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Reviewed: Dec. 29, 2006

This shrimp dish was a nice change from my usual recipes. I did make a couple of changes, though. Since we're not big rotini fans, I used bow tie pasta (gemelli would have worked nicely, too). Also, the lemon zest wasn't quite lemony enough for me, so after I zested the lemon I squeezed 1/4 of the juice into the sauce (next time I'll do more). I also would have maybe halved the dill. I'm not sure why the recipe says to use a Dutch oven; using a saucepan to cook the pasta and shrimp worked just fine. With these changes, this dish went over very well.

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