Linguine with Shrimp and Lemon Oil
Show: Everyday Italian
Episode: Giada's Kitchen Basics
Rate This RecipeRead users' reviews (477)
- Recipe categories: Vegetables, Arugula, Fruit, Lemon, Shellfish, Shrimp, Shallot,
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Average Rating:
Total Reviews: 477
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By bekbyu_7858552
Albany, NY
on June 30, 2007
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We love this recipe and it is great to impress company. It tastes just as good as something you would pay much more buying at a good italian restaurant.
By peterkanai_7597659
San Francisco, CA
on June 30, 2007
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This is a simple but really good, really tasty, dish!! The combination of flavors is fantastic and the arugula really kicks it up a notch.
By sarah.strunk.nc...
elmendorf AFB, AK
on June 29, 2007
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I thought this was very tasty, however, I would cut a little bit of the lemon out somewhere as it was a little powerful with all the lemon flavor. But everything else was really delicious. It was very light and refreshing and I'd make it again! Relativly easy...the zesting was a little tedious though.
By suzanner-08_7745674
San Diego, CA
on June 29, 2007
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Amazing flavor. Be careful not to over cook the pasta. It tends to cook a bit more once placing in the skillet to mix with the other ingredients. It then becomes gooey.
By Auntie J
New England
on June 28, 2007
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Made this last night. What a lovely counterpoint to the heat and humidity! The lemon flavor is so refreshing. I used Barilla Plus whole grain angel hair pasta in place of the linguine and fresh basil instead of arugula. The versatility to interchange the pasta and the greens makes this recipe a repeat performer!
By antigravityamy
Arlington, VA
on June 27, 2007
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Found this SO light and delicious, with the shrimp adding a little richness to balance the not-too-strong lemon flavor. Simple to make, lots of leftovers between me and my boyfriend, looking forward to having it for lunch tomorrow!!
By dgllbi_7909553
Ship Bottom, NJ
on June 27, 2007
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After reading the other reviews before making this dish, I'd say it's pretty much what I expected. Made it for my conservative, traditional (food-wise dad and wife and was afraid the garlic, shallots, and "intense" lemon flavor, not to mention the greens might be too much for them. They loved it!!! It was definitely NOT too lemony - the lemon taste was wonderful and subtle. Added parmesan cheese to the pot and more on top of each serving. Definitely a good call - added another depth of flavor. Very, very good - would make again for a light summer meal.
By mamawchandler_7...
El Dorado, AR
on June 27, 2007
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This was very easy to fix with ingredients that you probably have on hand. It is very tasty. I used fresh shrimp in mine.
By nwm_7899785
Tucson, AZ
on June 26, 2007
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I cooked this meal for my vegetarian girlfriend and she loved it! It had the right combination of being filling, yet light at the same time. Eaten with a little wine on the side, and it was a great date meal.
By TexasGal24
Norfolk, VA
on June 26, 2007
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I made this recipe as instructed, except I only had one lemon to zest, so I split that between the oil and pasta. It probably could have used a little more lemon, but I think two would have been too much. It was super anyway.
I also added some chili pepper flakes at another reviewer's suggestion. Just don't add too much or it will overpower the lemon.
Also, take the recipe's advice and starting cooking your pasta first. The sauce was so easy and fast to make, that I hadn't even started cooking the pasta by the time the sauce was ready!