Reviewed: Jun. 24, 2009

Good pasta. I used 2 T. of Alfredo Sauce to add some thickness. Also mushrooms and red onion with the garlic.

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 22, 2009

I thought this was great! I used chicken instead of shrimp, since I'm not much of a seafood person. I didn't use pepper at all and instead just used a little bit of lemon & pepper seasoning salt, it was amazing!

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newbie

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Reviewed: Jun. 16, 2009

Delicious and easy to make!! Made this fairly easily (and I'm only a teenager.) Everyone in my house loved it, even my dad who will only eat pasta with red sauce and my sister who will only eat pasta with butter.

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soccrswimmer

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Reviewed: Jun. 9, 2009

I actually had all of these ingredients in my house! We had some lovely fresh shrimp and this recipe was perfect for it. The sauce has a lovely, light, soft flavor. Perfect for when you don't want to eat heavy foods.

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TRIKSEA

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Reviewed: Jun. 9, 2009

This is one of my boyfriend's favorite recipes. For him to comment is a big deal... he'll eat gravel and not notice. Make sure you double the sauce, half the pepper, and I used lemon pepper flavored linguini (American Italian Pasta Company). One of my favorites.

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WYLEESHOUSE

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

Took the advice and doubled the sauce but other than that followed the recipe. Wonderful garlic and lemon flavor, white wine gives it a nice kick. Will def be making again.

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JZ

Cooking Level: Intermediate

Home Town: Gambrills, Maryland, USA

Living In: Timberlake, North Carolina, USA

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Reviewed: Jun. 8, 2009

This pasta dish is absolutely delicious! I served it with ceasar salad and garlic bread and boy, was this this a hit with my family!

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Brendastar777

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Reviewed: Jun. 4, 2009

I really liked this recipe. It was easy for a novice cook like me to make. The leftovers the next day were quite tasty as well.

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STAC19

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Reviewed: Jun. 3, 2009

I really liked this recipe. I eyeballed the dry ingredients and it turned out pretty good, not too peppery. My hubby did not care for it because of the amount of lemon in it. I think next time I will use less lemon juice, just for his taste, but I really liked it! Thanks!

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jlbarnard

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Reviewed: Jun. 2, 2009

This was an excellent dish. Very easy to make and delicious. The only thing I did differently was played around with the quantities of each ingredient to better suite my taste. I added more sauce and slightly less pepper when making the sauce. Overall excellent dish. Thank you!

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BuGz

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Reviewed: May 31, 2009

Thank you for submitting this recipe -- my husband and I love it. So quick and easy. I prepare exactly as written, no changes -- this is so good, no changes are necessary. As a matter of fact, we have enjoyed this dish about 6 times already, just haven't submitted our review. Again, THANK YOU! Yum ......

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Tracy

Cooking Level: Expert

Home Town: Arkadelphia, Arkansas, USA

Living In: Texarkana, Texas, USA

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Reviewed: May 28, 2009

This recipe was so quick and easy to throw together. I did double the sauce and it was perfect! Just the right amount of lemon flavoring. I only used half the amount of pepper which was perfect too! I added some mushrooms along with the shrimp to break up the flavor a little bit and it was very flavorful! Be careful not to get lemon seeds in the sauce. I crunched down on one. So, maybe squeeze into a bowl fist, then dump into sauce mixture. I am keeping this recipe and will be making again and again! It's a great summer dish!

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Kelli

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: May 23, 2009

I'm a believer! Yes, this is a great recipe for company. I changed a couple of things... first of all, I knew the amount of pepper would be too much, so I decreased it to 1 1/2 teas., also I did not want to use the white wine I had on hand, so I increased the chicken broth to 3/4 cup. I am not a fresh herb snob so I substituted the 3 T fresh parsley for 1 1/2 T dried and 1/2 T of dried basil for the 1 T fresh basil called for in the recipe. I think next time I might increase the sauce by 1/2. I think you will will not disappointed. (Oops, I used fettuccine noodles instead of linguine, too)

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osuzyb

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Reviewed: May 22, 2009

My husband was sceptical about the lemon in this recipe as he thought it may be too strong. However, it is subtle and now he requests it. I have also used chicken instead of shrimp and it turned out quite nice. Do not add extra salt to the recipe. It overwhelms the subtle flavors.

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Con C

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Reviewed: May 16, 2009

This is the perfect dish for entertaining! I have served this twice now for friends, and several have asked when I would be serving it to them again. I made a few changes to the recipe, and it was still delicious! I used 1 tablespoon butter and one tablespoon olive oil instead of the 1/4 cup of butter in the sauce. I omitted the parsley as well. I used frozen cooked shrimp (thawed) and cooked chicken strips from the store, and added these at the end and heated through. This is a restaurant-quality dish!

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WIFEAGE

Cooking Level: Expert

Home Town: Temple City, California, USA

Living In: Diamond Bar, California, USA

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Reviewed: May 15, 2009

Tooooo much Pepper!!!! Think about it? 1 tablespoon and 1 teaspoon? tooooooooo much!!! Otherwise GREAT! Trust me read other comments.

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Nico

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Reviewed: May 11, 2009

I thought this dish was great but 100% necessary to double the liquids - the reason I gave it 4 stars. This is a light tasting dish (even with all that butter) and was incredibly easy. Made it for mothers day and was well received by all. I did have a side of parm cheese for anyone who wanted it. Will difinitely make again but always with that extra sauce - can't imagine the recipe without it since my end result wasn't liquidy.

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SMalt

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Reviewed: May 9, 2009

My husband and I really liked this...will make again as it had a lot of flavor. I didn't have any chicken broth in the house so used water instead and added a little cornstarch in the broth to thicken it up a bit. Also added cherry tomatoes and spinach for some veggies.

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Maria

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Reviewed: May 2, 2009

We (hubby & I) tried this tonight for the first time, though certainly NOT the last. This is an amazing dish! I did as others suggested and increased some of the liquids for the sauce, then I used a pinch of red pepper flakes and not quite so much black pepper but that was it. It was creamy, amazingly flavorful and extremely satisfying. I will be serving this at my next dinner party! Thanks Tina!!!

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Jeanette

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Reviewed: May 2, 2009

Excellent!!! No fresh herbs on hand so substituted 2 heaping tablespoons of dried parsley and 3/4 tablespoon dried basil....everything else as written. Great flavor!

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