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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TINROOFS

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

YUM! with a few changes other suggested. Used 3 TBSP olive oil to saute garlic. Wanted to increase sauce ~ used 3/4 C chicken broth, 1/2 C white wine, left out the lemon zest (didn't want it too lemony), reduced pepper to 1 tsp., sliced large shrimp down the middle. Kept the rest as directed.Very nice taste and so easy. Will make often. Thanks.

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pompanogirl

Cooking Level: Intermediate

Home Town: Woodbridge, New Jersey, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Apr. 26, 2009

This was quick, easy and a big hit with weeknight company! Great addition to my menus!

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CHOFFMASTER

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Reviewed: Apr. 23, 2009

This was a fantastic recipe. I did take others' suggestions and use just a little less pepper than called for, but other than that I wouldn't change a thing. I also used whole wheat linguine because we try to do whole grain when possible and it turned out wonderfully. Very light but very flavorful, and presented well too. My husband told me to make sure I save this recipe, and that's always a good sign!

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Trailer Park Gourmet

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Reviewed: Apr. 22, 2009

Very tasty and low fat....love this recipe!

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LBoyks

Cooking Level: Beginning

Home Town: Bel Air, Maryland, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Apr. 20, 2009

Excellent recipe! We omitted the butter and just used more olive oil and added fresh asparagus with the shrimp. The whole family loved it!

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dfly72

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Reviewed: Apr. 20, 2009

wonderful dish. if you're not sure how sour you want it, i would add the lemon more slowly to taste. the combination of flavors is delicious though! it also keeps really well - it tasted even better the next day.

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mpenziwe

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Reviewed: Apr. 15, 2009

My husband and I fixed this last night and really enjoyed this it was very tasty. We will make this again!!

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HLMORAN41757

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Reviewed: Apr. 14, 2009

Yum. I used Penne since that is what I had and added zucchini and mushrooms. Reheats well and has good pepper flavor to complement the lemon.

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Pamela Cherry

Cooking Level: Expert

Home Town: East Longmeadow, Massachusetts, USA

Living In: Milton, Massachusetts, USA

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Reviewed: Apr. 11, 2009

This recipe is one of my favorites.I follow the recipe except I use thawed frozen shrimp.

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landrya09

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Reviewed: Apr. 5, 2009

This was sooo delicious and easy!!! I used a little less pepper for my family.

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Kristy

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Absolutely delicious. I doubled the sauce ingredients and I don't know if I will do that again. It was really runny. Maybe I didn't let it cook down enough? Anyway - I will make it again. My husband LOVED.

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