Reviewed: Nov. 29, 2009

This was a really good recipe that needs a little tweaking. It was slightly bland so I recommend crushed red pepper flakes and more vegetables (green peppers, mushrooms, etc.) Overall I liked this recipe and will make it again!

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BekahC

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Reviewed: Aug. 15, 2009

I used Angel Hair pasta and tossed all together. I also used a little cornstarch to thicken the sauce and it was really yummy. The lemon juice and white wine make it light and tangy. Very good flavors. I might add a little butter for flavor, but the recipe really is good as is. I will make it again.

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LSCHWERMER

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Reviewed: May 25, 2009

I added about 4T of butter since some said it was too dry... It had a light subtle taste. On our plates I added more salt, pepper and some cayenne for kick! Thanks

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Feb. 9, 2009

I do love the fact that this recipe is easy and healthy. I will make it again, but it does need some adjustments. I've made this dish twice, and the first time I doubled the wine and lemon and it was way too lemony. The following time I followed to recipe exactly and it was a bit dry and needed a little more sauce. Next time I'll try adding marinated artichokes (as recommended before) and using a higher quality white wine. The fresh parsley on top is excellent and I do love that.

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groster

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Reviewed: Jan. 12, 2009

All this recipe needs is: Double the Garlic, lemon juice, and lemon zest. Also needs added about 1/2 t. of garlic powder and 1/2-1tesp of Fresh Cracked pepper at the end...PERFECT!

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CAFERREN

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Reviewed: Feb. 28, 2008

A very good base sauce that can take lots of variations. I added more garlic like the other reviewers did and used marinated artichoke hearts because that's what I had on hand. Then I got a little crazy and threw in some mushrooms and tomatoes too. Came out great!

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AZTECR3INA

Cooking Level: Intermediate

Home Town: Oakland, California, USA

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Reviewed: Jul. 30, 2007

I liked the flavors in this one, a nice light summer dinner. Served it with steamed zuchinni, yum! I do think that the wine needed to be reduced to around a bit over 1/4 cup, add a bit of cornstarch during the final minute of simmer, and I took the advice on adding the dried crushed chilis; very zesty! Hubby loved it! Thanks for a good recipe!

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Caroline

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Reviewed: Feb. 27, 2007

This was a big hit. I did use previous recommendations to double the lemon juice and zest which it definitely needed. I also did not use the onion but doubled the garlic. I also used marinated artichokes, drained, instead of frozen, which also added to the flavor. I will definitely make this again!

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USARICA

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Reviewed: Feb. 19, 2007

I liked the concept of this recipe, however, I needed more flavor. I added 1/4 cup of chopped red bell pepper for color to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 1/2cup fat free chicken broth along with a T of french mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornstarch in the mixture at the end. I added the pasta after that. It was very good.

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lee ann

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Reviewed: Dec. 7, 2006

Add a little more wine, lemon, and garlic and you have a great sauce for the pasta!

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Cheryl

Cooking Level: Intermediate

Home Town: Clifton Park, New York, USA

Living In: Colonie, New York, USA

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Reviewed: Dec. 3, 2006

I thought this recipe was light and delicious, something not so full of cream and fat. However, I did make some modifications. I salted and peppered the shrimp before I cooked it so it would have more flavor. I added 4 cloves of crushed garlic. I also only used 8 oz of pasta. The recipe calls for a "package," but it's an 8 oz package, so I guess that's where people get confused. But 1/2 a package is definitely enough!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 5, 2006

This was a very bland dish, although very light. It tasted like sauce-less noodles. I added capers which gave it some flavor.

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adles9

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Reviewed: Aug. 22, 2006

Nice light pasta dish and quick to prepare. I did use marinated artichoke hearts as I was unable to find them frozen.

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marisa45

Living In: Sarnia, Ontario, Canada

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Reviewed: Jun. 8, 2006

This was just ok. The regular recipe is bland and it took a lot of experimenting with seasonings to keep it from being a total loss. The suggestions of red pepper flakes and pine nuts are probably helpful for this dish.

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TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Edson, Alberta, Canada

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Reviewed: Apr. 15, 2006

Since so many people had an issue with the noodles, I made this with orzo pasta instead. When it was finished, I added some toasted pine nuts that really added a great bit of flavor. A little FETA cheese on top and this is now one of my favorite dishes.

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DBURDEN1

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Reviewed: Dec. 28, 2005

Very sophicated dish, but my 4 year old loved it! A little bland, next time I think I'm going to add marinated artichoke hearts and capers.

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Shannon

Living In: Oak Harbor, Washington, USA

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Reviewed: Nov. 17, 2005

I would like to point out that the recipe calls for 8 ounces of linguine, which IS half a normal sized package. User error seems to be a real problem among many of these reviews.

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Jim

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Reviewed: Aug. 19, 2005

My boyfriend and I really disliked this dish. We both really enjoy the flavors that can be savored in good food, but the flavors in this pasta dish were extremely bland. I added quite of bit of seasoning, both red pepper flakes and Emeril's Southwest Seasoning to make it tolerable. I do agree that there was not enough sauce to warrant the large amount of pasta. The consistency of the sauce was also very poor. In theory this recipe should produce tasty results, but something about the dish isn't quite right.

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ExpressionsByEryn

Cooking Level: Beginning

Home Town: Coatesville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 3, 2005

This was terrible! I followed the recipe exactly, but it was very sour from the lemon and had a yucky texture. Such a waste of expensive shrimp.

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NIKKISKITCHEN

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Reviewed: Apr. 11, 2005

One package of noodles was definetly too much. Only use a half a package of noodles, or put a lot more sauce in it. Otherwise it was very good. I would like to try it again, but with fewer noodles.

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AMANDALSNYDER

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Shrimp and Artichoke Linguine

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