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Lemon Pasta with Roasted Shrimp Recipe

Lemon Pasta with Roasted Shrimp

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (155)

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Average Rating:

Total Reviews: 155

Showing 101-110 of 155

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  • on February 17, 2010

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    Great way to cook the shrimp-they were done in 20 minutes and soo delicious.
    Recipe was easy and shrimp,pasta and lemon are a great combination. Will make this again. Will also be baking my shrimp like this from now on!!

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  • on February 16, 2010

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    Loved the roasted shrimp especially. Such an easy way to cook shrimp with lots of flavor. I would cut back on the lemon flavor some. But otherwise a very enjoyable dish. Thanks Ina

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  • on February 15, 2010

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    It was really quick and easy to make, very few things to buy, which help the wallet out. The only thing I would do is cut down on the lemon juice.

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  • on February 14, 2010

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    I made this for my family and everyone loved it. Really easy to make. I added a little garlic on the shrimp before roasting and topped with cheese when serving.

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  • on February 14, 2010

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    The whole family loved this recipe. My children don't care for shrimp but they loved the lemon pasta and they are picky eaters!!! Roasting the shrimp was truly wonderful. I am thinking about adding a little wilted spinach the next time I make it, but it was delicious just the way it was.

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  • on February 06, 2010

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    The short list of ingredients and the shrimp caught my and my husband's eye on this recipe in the FN magazine. Had never roasted shrimp before, but I believe we will do that more often - we liked both the flavor and texture of the shrimp cooked this way. Made broccoli as a side dish, but next time we will add it to the pasta when tossing in the shrimp and other ingredients.

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  • on January 30, 2010

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    Not only was this quick, it was delicious. I have made it several times when in a pinch for time and needing to entertain for my husbands clients.

    Thank you Ina When really in a hurry add broccoli to pasta as it cooks and all in one don't forget to top with a hint of cheese.

    This will keep you honest if you are on a Curves diet.

    Judy from Riverside

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  • on January 29, 2010

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    I was hesitant to try this recipe because the last time I tried a lemon pasta it was way too lemony. However, this was perfectly balanced. I was so happy with the result and it was soooo easy and fast. The capellini pasta was great too because of the surface area for the lemon sauce. Better than spaghetti. I will definitely make this again. Thanks Ina.

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  • on January 28, 2010

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    Excellent recipe. The roasted shrimp was a first, but it is now another method I would use when there is a -20 windchill out, and the wind makes it difficult to grill the shrimp. Great flavor, but with any recipe you have to think outside of the box to suit the taste(s of your audience. Added sauteed green and red pepper which added a nice layer of flavor and texture along with the shrimp, and crushed red pepper, but nixed the extra olive oil to the pasta (the roasted shrimp brought over olive oil and added about a tablespoon of the pasta water. Lemon juice and lemon peel are in the tastes of the beholder, so I adjusted as such. Once again, great foundation to work with :

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  • on January 28, 2010

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    Very Tasty. I would definitely make this again. My husband enjoyed the change of flavor with pasta.

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