Lemon Pasta with Roasted Shrimp

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Recipe is great!!!! Cook time is eight minutes, prep time add at least another 15! Pre-heat an oven and boil water, So almost 30 minutes, hubby loved it!!!!!!

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I can't eat shrimp so substituted sea scallops for shrimp. After rinsing and patting them dry, I cut the very large scallops crosswise; slices were about 1/4" thick. Mixed salt, pepper and olive oil in a medium size bowl and mixed the scallops carefully to coat, then spead them out on the baking sheet. The scallops took about 8 minutes, after 6 minutes I increased the temp to 425 degrees and added another 2 minutes.

For the "sauce" I would cut the salt to1 teaspoon. After taste testing , we added the liquid from the scallop pan to the cut the salty taste resulting from 2 t. salt.

I would make this again, possibly adding some garlic. My family loved it. I squeezed more lemon on my serving before adding the grated cheese.

We served the scallops separately and topped the pasta with them. Just tossed the pasta with each serving to bring up the sauce.

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I watch Ina on the weekends and love to try her recipes -- the Lemon Pasta with Roasted Shrimp was exactly as shown and a huge hit with my family! Sunday evenings are our time to try new receips and it just worked out that it was Valentines! I'm emailing this receipe to other family cooks and telling them it's a hit! Debbie in Amarillo, TX

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I made this recipe for dinner on Valentines Day and it was great. I did changed the recipe a little - I only used the juice of 1 1/2 lemons and added 2 more tablespoons of butter. It was greally great and I served it with garlic bread. The roasted shrimp were absolutely awesome and I will be cooking them this way from now on. Thanks Ina for the great recipe!!

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I made this dish and used wheat pasta. The dish was so flavorful and It was so good and light love it will make again so easy to make and healthy.

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I love shrimp any way I can get them, but I've never roasted them in the oven. Since I'm trying (not too hard, lol... to shed some pounds for the new year, this one reads like a winner. I'm making it to your specs, Ina, and I've no doubt it will be a winner in my book and a loser on the scale!

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I made this recipe exactly as stated, made no alterations whatsoever, and my boyfriend who is picky actually loved this meal. I liked it because it was so simple and easy to follow but the taste was great. My kids loved the flavor of the shrimp. When you get towards the bottom of the bowl, you'll have most of the lemon juice there, so keep tossing that pasta so you don't have an overwhelming lemon taste at the end.
Thank you Ina,
Min

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I made this for New Year's Eve dinner - easy and great flavor, especially the roasted shrimp - awesome! I only used 1 lemon though thinking 2 might be overpowering but may try 2 next time. My husband doesn't like garlic so perfect! Had some left over, heated and ate for lunch the next day and tasted great again for the second time!

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I made this dish and it needed more butter and fresh lemon & zest. The dish was so flavorfull and not heavy.I liked it because there was no cream involved.
I would rate it high because it's simple combinations of ingredients and easy to make.-Thanks Ina I'm a BIG fan and would love to cook with you someday !

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Normally, Ina never fails. I cut this recipe in half and used regular pasta. Also used Meyer Lemon for greater flavor. It was watery, salty and just generally bland. Husband's comment was that he likes sauce on his pasta and I had to tell him to check the liquid on the bottom of the bowl. Mind you, it is a great way to cook shrimp perfectly. Will not make again.