Linguine with Shrimp and Lemon Oil

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Thanks Giada! I made the recipe exactly as written, and we all went back for seconds. My only change for next time is to make more shrimp/less pasta as it seemed like the pasta (without the shrimp was missing something. Otherwise, awesome!

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phenominal

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I used spinach because I don't care for arugula and I added pine nuts, but this is a wonderful dish! I may add some capers next time just for fun.

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I could not find aurugula anywhere in the groceries near my home, so I used spinach instead and it turned out pretty good. I also left the lemon peels in the oil and my family liked the taste. I really don't like shrip very much, so I just picked those out and gave them to my husband and ate the pasta alone, it was awesome!

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I was very apprehensive about trying this recipe. Could not imagine how this would take. My husband and I both thought it was fantastic. Just the right amount of lemon flavoring.

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Easy to make and has a wonderful flavor. I have made many linguine recipes and this is by far my favorite. Thanks Giada!

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I loved this recipe! I always have all of the ingredients on hand. It's quick...It's fabulously flavorful and I'll make it again and again!

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The only changes that I made is I added 2 more garlic cloves and used whole wheat spaghettini. I would definitely make this again...the lemony favour was awesome. I think next time I'll add some scallops too for a seafood dish. It doesn't say what to do with the cup of reserved pasta liquid but I added it after the I put the pasta with the lemon juice...etc...top with Parmesan cheese.

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I love the shrimp and lemon oil recipe!!! It's nice and light... very spring-time.... and oh, so easy!
YUMMY!

Vonnie
Redding, CA

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... i used whole wheat linguine to make the recipe just a little healthier and it was great!