Kimber, you gave me a great springboard and my family raved about the dish. So thank you! After just experiencing a meal that was too lemony, I immediately reduced the fresh lemon juice to 1/2 tbsp. I juice my own lemons and have found the lemon flavor too strong in many recipes. Perhaps when using jarred lemon juice the flavor isn't the same, but I just don't know. As for the mustard, I used 1 tbsp Dijon mustard and 1/2 tbsp Country Style Dijon mustard. My shrimp were rather large, so I did not adjust the butter so I would have enough to coat the linguine or rice when reheating for lunch the next day. The best advice I can give - sample the sauce before pouring over the shrimp. If too lemony, try adding a little more mustard or red pepper flakes. Take time to adjust the sauce to your liking!
I was very happy with the meal. I chopped extra parsley to sprinkle on top for that extra eye appeal. And had Parmesan cheese handy. Next time, I may add some spinach, but what a wonderful base to start with and play with!
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Kimber, you gave me a great springboard and my family raved about the dish. So thank you!...