Lemon Pasta with Roasted Shrimp

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I made this the other night for my boyfriend and I. It turned out wonderfully. I ate it for lunch for 2 days and he finished it off two nights later. I had no problem with having a puddle of sauce at the bottom of the pot, I added in enough of the water to coat the sauce with the lemon juice (not quite as much as called for and turned on the heat a little bit while the garlic bread finished up in the oven. I added the shrimp, stirred and served. I added about 2-3 Tbsp. of fresh grated romano cheese and it was DELICIOUS! Very simple flavors and very filling. I highly recommend this recipe = Also, I didn't add so much salt, maybe half a tsp. as I am very sensitive to salty flavors and the cheese also has a lot of salt in it. The lemon zest really helped to keep the sauce a bit thicker and hold onto the liquid. That is the important part of this recipe IMO.

Thanks for the great dinner. I will definitely be making this over and over again. I will also be bringing it to potlucks!
~Ekko

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I have made this dish many times and always is a hit

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This recipe was delicious and so easy to make. I added some shaved parmesan to finish it off. Will definitely make this again!

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This is so easy and so wonderful. Shrimp come out perfectly and will cook them that way from now on. Did add a couple of cloves of garlic and some chopped parsley to add a little color. Husband and daughter both loved it!! This will be a do again and again. Surely company worthy!!!

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A friend had given me several lemons and I was determined to use as many as possible. I went online to find a food network recipe containing lemon and came upon this one. I found it absolutely delicious - the butter, lemon juice and zest combine to form a wonderful flavor. And, the shrimp were a snap to prepare. This will definitely become a 'go to' dish for me.

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If you like eating straight lemon then you will like this recipe. The shrimp is absolutely delicious. If I EVER make it again I will more than half the amount of lemon called for. My trashcan ended up eating this recipe because it was way way to tart!

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I'm not sure what happened but I zested and juiced the 2 lemons and the dish came out way too tart. The shrimp came out great, though, not too tough, and good flavor. Perhaps the lemons were too big, but they seemed regular-sized to me. If I made it again I would use 1 lemon instead of 2 and maybe add some additional spices.

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This pasta was okay...I added a clove of garlic after reading other comments. However, I still feel like it lacked the flavor I usually find in Ina's recipes.

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I stirred about a 1/2 cup of ricotta cheese(no fat into the sauce for the pasta It was fabulous wouldn't have done it except had a little bit in the frig the flavors in this recipe were amazing was great with or without the ricotta cheese very lemoney very yummy!!!!!!!! Will be making this alot thanks again for another great recipe

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I am 43 years old and love to cook! In my 43 years, one thing I have never seemed to master is shrimp! I can cook anything, except shrimp! Every time I cook a shrimp recipe, I am disapointed, the shrimp comes out like rubber....UNTIL NOW!!!! Thank you Ina Garten! I would have never thought of roasting shrimp, and I am telling you all, it was absolutely fabulous! The lemon pasta was great too, but roasting the shrimp is such a great tip that I will use it every time I serve shrimp, even if it's chilled with cocktail sauce for a party. I tossed it with light olive oil (good olive oil is key, some kosher salt, and I did use fresh crushed garlic, black pepper....I peeled the shrimp and boiled the shells in water, strained the liquid and poured it in the pasta, which added more flavor. I cooked the shrimp for exactly 7 minutes, which I believe was the key, it did not dry out---one more minute and it would have lost its moisture. It was so good I ate the leftover shrimp for breakfast today.....and, who would eat shrimp for breakfast? I will never, ever cook shrimp on top of the stove again. :-