Linguine with Shrimp and Lemon Oil

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I'm only 15 years old, and I was able to make it- so it really wasn't that hard! I used watercress instead of parsley, and it tasted really good! The directions were a little confusing when it came to the lemon zest and the olive oil and when to add it, and it said to reserve some of the pasta water, but it was never reused in the rest of the directions, so I don't know if I did it wrong or not. Otherwise, it was great!


Thanks, Giada :

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This recipe is so easy and very delicious. We loved it. It literally takes only 10 minutes and it is ready!

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There's no better combination than shrimp, pasta, extra-virgin olive oil, and lemon... none! What's not to like? This recipe can also be made with scallops. Yum!

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I've made this about 5 times and it's a consistent WOW!

The only thing I add to it to give it pow is about 1 teaspoon of crushed red pepper.
It taste to different because of the agrula that it's always a hit with my family.

This I would recomand to anyone that wants to impress.

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Fantastic recipe... it's nice and light. I love the lemon infused oil and it smells great! We used whole wheat linguine and most of the pasta water set aside. My husband had to stop himself from eating it all! Thanks again for a great recipe, Giada!

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Absolutely Excellent- Every recipe I have made of Giada's has been wonderful! Thank you!!

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Easy to make and a light summer meal.

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Wonderful & fairly easy dish. Cooking time was fast. My husband loved it... I said maybe I'll make it for a dinner party, he said I should make it even if there isn't a dinner party. This dish is a hit!!!

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WOW, I loved this recipe and have made it twice...I love your pasta recipes Giadda, keep them coming. They are so fresh, light and flavorful.

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I made this for dinner a couple of weeks ago and a friend stopped by unannounced. He has not stopped raving about it, however he does not eat shrimp so he had it without. It is delicious either way and very easy to prepare.