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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 61-70 of 477

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  • on July 03, 2011

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    Fabulous! I didn't have arugula, so I omitted it. I added tomatoes for color and substituted basil for parsley based on personal taste. I also added capers. My husband and one year old son also loved it!

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  • on July 01, 2011

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    Everything about this recipe was great, except for the arugula. I'm a huge fan of arugula, but in this pasta dish, it seems to overwhelm the other flavors. It was extremely bitter compared to the delicate lemon and shrimp. Next time I will make it will spinach... and I'm sure then it will be a complete success.

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  • on June 27, 2011

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    Delicious and easy!

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  • on June 15, 2011

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    Easy pasta dish, loved the lemon oil flavor. I added asparagus and mushrooms and a pinch of red pepper flakes. Delicious! Thanks Giada!!!!

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  • on June 11, 2011

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    We really liked this recipe. It is a great combination of flavors without being too rich/heavy. I forgot to save the pasta liquid but didn't end up really needing much extra liquid because there was quite a bit of olive oil to add moisture to the pasta. We will definately make again.

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  • on June 08, 2011

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    We just had for dinner !! Yummy Yummy Yummy It was light, tangy with a burst of flavor!

    I did use ground pepper and a little bit of butter when cooking the shallots and garlic together!
    Perfect dinner for a very hot night

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  • on June 03, 2011

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    I did not use Arugula. But OMG I love this dish!! I love the lemon zest & Linguine. Perfect! This is what I will serve when I have company.

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  • on May 23, 2011

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    Hi G,
    Yum Yum and more Yum-this recipe was simple and delicious! Thanks Giada
    Best regards,
    Dahl

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  • on April 25, 2011

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    This was sooo good... we couldnt stop eating, its so refreshing.... Loved it

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  • on April 21, 2011

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    Good, but definitely needs butter!

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