Reviewed: Jan. 30, 2009

I used a box of lemon pepper linguini and left out the lemon zest. Very good recipe, thanks!

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Mickseny

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Reviewed: Jan. 28, 2009

This recipe wasn't half bad. I think it is better re-heated so the sauce thickens more. I did also add less pepper, but not too much less. DO NOT use pre-cooked shrimp, because they tend to get tough...especially upon re-heating.

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Abbey

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Greeley, Colorado, USA

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Reviewed: Jan. 26, 2009

AMAZING! This sauce had the perfect amount of zest I needed. The only thing I would recommend is adding more sauce to the ingredients.

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Reviewed: Jan. 25, 2009

Followed the recipe exactly minus the zest and it came out great.I did make extra sauce as suggested by another reviewer.

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gsulli

Home Town: Pawling, New York, USA

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Reviewed: Jan. 18, 2009

Pretty good. My family liked this a lot. We're big fans of lemon. Someone suggested using chicken and I think I'll try that next time instead of shrimp. I increased the sauce by half and I'm glad I did. It was the perfect amount of sauce. I also cut the pepper to about 1 1/2 tsp for personal tastes, though I think I can do the 2 tsp next time. After adding the pasta (whole wheat), I added two diced tomatoes as well and that was pretty good. Good recipe and very versatile.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 16, 2009

This is really good... I followed the directions and it was simple to prepare and tasted great!

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 14, 2009

This was very good. My husband liked it a lot too. The only thing is that there was a little too much pepper in it for me. Other than that, we will definatly keep this recipe on hand!

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Jen

Cooking Level: Intermediate

Living In: Pompano Beach, Florida, USA

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Reviewed: Jan. 12, 2009

This recipe isn delicious! The only change i made was add alittle more garlic because i love the taste.I also did as other reviews suggested and added a little less pepper although i think the amount askec for would of been fine for my family.

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Jennifer

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Reviewed: Jan. 9, 2009

I did decrease the pepper and increase the amount of sauce. Also, to make it more healthy and colorful I stirred in 1 small zucchini, chopped, at the same time shrimp is added. Then, just before serving, I stirred in 1 chopped tomato. It was really delicious!

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Susan 1124

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Reviewed: Jan. 6, 2009

This was like something you would find in a great restaurant! Entire family loved it. I saved some of the water after cooking the Liguini and added to the Liquini and shrimp mixture, thicken up the sauce a bit. Thanks

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DEBBYM

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Reviewed: Jan. 5, 2009

Awesome! It taste like an italian restaurant dish. One of the best things I have ever cooked.

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puppylove

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Reviewed: Jan. 4, 2009

This was incredible. It was like having a restaurant dish at home. I did not use the full amount of pepper though, per some reviewers comments that it was too peppery. Just put in a little fresh pepper to taste then added some additional fresh pepper on top when it was time to serve. Also made it with homemade liguini pasta and frozen shrimp. Will definitely make again.

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 4, 2009

I love love love this I trade the white wim=ne for gingerale, easy cheap and delicious. Great for company or anytime.

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amy

Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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Reviewed: Jan. 3, 2009

thxs for the recipes i made it for my wife and two 14yr old and they loved it

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mr goodbar

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Reviewed: Jan. 2, 2009

Absolutely delicious... recommend doubling the sauce though! thanks for the recipe

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Jewels0315

Cooking Level: Expert

Home Town: Pearl, Mississippi, USA

Living In: Brandon, Mississippi, USA

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Reviewed: Jan. 1, 2009

Great Recipe-I added to the sauce and used 1/2 shrimp/1/2 scallops-I also added some cream to the sauce and my whole family loved it.

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ladyrebecca25

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Reviewed: Dec. 26, 2008

Great recipe! I made this with a date and we LOVED it. I used the white wine we were drinking instead of cooking wine. We skipped the salt and used low-salt chicken broth. Also halved the pasta. I'd definitely make this again.

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Sun_Devil

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Reviewed: Dec. 17, 2008

YUM. Very tasty.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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Reviewed: Dec. 17, 2008

Excellent recipe. I substituted limes for the lemon and chicken broth for the wine--didn't have any on hand. I also added a little half and half to make it thick like alfredo sauce because that's what my family likes. They are picky eaters and they really liked this recipe.

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