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Linguine with Shrimp and Lemon Oil Recipe

Linguine with Shrimp and Lemon Oil

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Average Rating:

Total Reviews: 477

Showing 101-110 of 477

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  • on October 24, 2010

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    16 weeks pregnant watching food network and I had to have this for dinner. I added a little parm-reg on top and it was very good, even my 1 year old liked it! Next time I think I'll use fresh shrimp- the frozen seemed to make it a little watery. I thought it needed a little something else, too, so when I reheated leftovers I added a few capers. Perfection!

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  • on October 17, 2010

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    Made this tonight, such a good meal. Didn't change a thing and will be making again.

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  • on September 23, 2010

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    I always enjoy making Giada's recipe for my family, especially when I am in a hurry. I did not have linguine in the pantry or arugula in the refrigerator, but that was just fine. I was able to substitute Annie's Rotini Pasta "with Four Cheese Sauce", and iceberg lettuce for the arugula. I served with a dusting of parsley and my family was in heaven. Our new family favorite, God bless!

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  • on September 16, 2010

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    This is the first time I tried this recipe for my family. It was great, Everyone had seconds and loved it.

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  • on September 04, 2010

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    This is a healthy, fresh way to prepare linguine. We loved it.
    I would like to send a comment to bland.
    Maybe you and your boyfriend should eat out instead of trying to cook.

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  • on August 24, 2010

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    So I didnt have everything, i used whole wheat spirals instead of linguine. I also added some butter. It was so good!! I added spinach instead of arugula, just what i had on hand. Also added red pepper flake and parmesan cheese and it was so good! Salad and white wine would be great with this!

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  • on July 26, 2010

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    I halved this and made it for myself as a quick weekday meal. I used frozen shrimp already peeled and deveined that I thawed in a little cold water just prior to cooking so it was super quick. I did add a splash of a good white wine for a little additional flavor and I used a wild baby arugula from a local farmer's market. It definitely had great flavor but tasted light and refreshing for a mid-summer pasta meal. The leftovers were still excellent the next day. I like the simplicity of it, but I think if someone wanted to make it a bit more decadent it could be easily tweaked by tossing a touch of fresh ricotta with the pasta before adding the pasta into the rest of the ingredients.

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  • on July 21, 2010

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    So I didn't have all the ingredients and I improvised with chicken and bowtie pasta and the results = Delicious!!!. I cooked the chicken in a pan with a little salt and pepper and after it was done followed the rest of the recipe. The arugula adds something special to it and so do the lemons. It's soooo goood!! I look forward to making it with shrimp. Oh and I also added a little bit of red pepper flakes for some heat. Yum.

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  • on July 19, 2010

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    This recipe is super easy and delicious, great flavor. Perfect for when you need something fresh and yummy in a hurry!

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  • on July 14, 2010

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    I prepared this as written, but halved the ingredints, since we have only two people eating. Added a splash or two of dry white wine and hit the top with grated asiago cheese.

    A previous comment about prep time is spot on. Do the chopping, etc before you cook the pasta. In the on-air presentation, Giada used frozen shrimp, but I thawed and peeled my large shrimp and they cooked in under five minutes.

    Absolutely fabulous flavors! Thanks, Giada.

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