Reviewed: Nov. 19, 2009

i would give this a 6 if i could, it was that GOOD! wow. will make this once a month if not more.

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hope's mom

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

Excellent! Tasty, easy and delicious!

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JENNELLE1

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Reviewed: Nov. 10, 2009

We love this recipe at our house. I always double the sauce and use less pepper (just a taste preference). My 6 year old loves this and the 2 year old likes it minus the shrimp. Thank you for a great recipe.

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polly625

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 5, 2009

Really great recipe! I doubled everything that was in the sauce except for the garlic.

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Nov. 4, 2009

So Good! This is one of my all time favorites. There is a little too much pepper for anyone who doesn't like spicy flavoring (everything is too spicy for me!), and next time, I will definitely add some capers for extra flavor. But - excellent!! I will definitely make this again!!

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IzzeGibson

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Reviewed: Oct. 30, 2009

Quick and easy. Entire family ate it, kids included.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Oct. 29, 2009

I made Gina's Lemon Pepper chicken the night before and had plenty of leftovers. So, I cut up the chicken and added it to this pasta instead of the shrimp and it was fantastic! The only other change that I made was that I omitted the white wine, because we just didn't have any and added just a little more chicken broth and lemon juice. The whole family loved this and there were no leftovers this time around!

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Amber Dawn

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Oct. 28, 2009

I liked this but I added my shrimp to soon and they were tough. I will add later in the process. Also I had cooking sherry instead of wine and it was a bit to strong. I also added Parm.

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KimmerD

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 28, 2009

The four-star rating is for the recipe as written, because I did have to change the amount of pepper (two teaspoons is too much for us--we almost died the first time I made this) and double the amount of sauce (my family doesn't like dry pasta). I love the flavors--especially with all the lemon that I doubled, and it goes very well with capellini. The cooking time for the shrimp is right on the mark. I love having leftover pasta like this for my lunch! Thanks for the recipe!

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Marianne

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Make 1 1/2 Times Sauce Except Shrimp,Parsley And Basil. Half Garlic.

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linaharvey

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Reviewed: Oct. 19, 2009

Great recipe if you love lemon and linguini! I personally do not like shrimp, but the sauce made them taste so good and it matched perfectly with the pasta. It was a little too lemony at first but balancing it out with other ingredients helped. A little extra sauce overall did the trick and voila! Great linguini =)

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DearMissAndrea

Cooking Level: Beginning

Home Town: São Paulo, São Paulo, Brazil

Living In: Glendale, California, USA

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Reviewed: Oct. 16, 2009

This was wonderful. We do not normally have shrimp and this was a good way to use it. A little lemony but good if you love lemon.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Oct. 2, 2009

A very nice light meal with something missing. My first thought was poppy seed, then I reconsidered and toasted some sesame seeds. The sesame seeds pulled the flavors together nicely.

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jlm

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Living In: Clarklake, Michigan, USA

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Reviewed: Oct. 1, 2009

I added scallops and used angel hair in place of linguine.

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Kadams

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Reviewed: Sep. 29, 2009

We liked it. Added a little more chicken broth so there was more sauce. Used whole grain pasta and it very good and made the dish healthier.

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MrsMom

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Reviewed: Sep. 27, 2009

This was great! I personally found it perfectly portioned without doubling the sauce (and the calories and fat). Most linguini boxes are around 13 ounces, so it helped to measure 8 ounces out from the box. Next time, I'll add some grated parm or such before serving. Thanks for the recipe!

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