Lemon Pasta with Roasted Shrimp

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Loved the ease of the recipe and the roasting of raw shrimp tip -- the fresh lemon zest and juice sounded just perfect! But, served this as a 1st course for a dinner party and it came up bland. Began with original recipe, but tasted and decided to add more butter and another lemon (zest & juice and still came up short of enough flavor and/or sauce. First course items at my house are small and simple to get the guests ready for a somewhat more complex entree course. Next time I'll cut the pasta amount in half, add some parsley or thyme; another time maybe some vodka or wine to the lemon butter sauce. This is a great idea, just need to punch it up a bit!

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I made this last night and thought it good, but added some parma to it. Also when I make it again I would add a little garlic and after draining I would put it in the skillet that I melted the butter in. It was a little cold, so I put it back in the oven for a couple of minutes. I loved this way to cook shrimp!

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I made this for my kids (3 & 5 and for my mom (62 and my friends' family (ages 4, 7, and 33...and you know what? Everyone loved it! We cut back a little on the butter, but that was no problem. Roasting the shrimp made it fast and easy and had a great flavor. They were perfectly cooked.

The lemon was a refreshing, light flavor, instead of weighing down the pasta with a lot of sauce. It just had flavor.

I served this with a panzanella salad. And one nice thing, there were plenty of leftovers. It's always nice to send friends home with something.

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Not worth it, I was disappointed because it was not what
I hoped for, too bland and greasy and a waist of expensive shrimp.

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Usuallly, Ina never fails. I cut this recipe in half and used regular pasta. Also used Meyer Lemon for greater flavor. It was watery, salty and just generally bland. Husband's comment was that he likes sauce on his pasta and I had to tell him to check the liquid on the bottom of the bowl. Mind you, it is a great way to cook shrimp perfectly. Will not make again.

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This is why Ina is my favorite food network person. This was easy, elegant and delicious. I don't know why people thought it needed more flavor! The lemon zest and juice was just right. It isn't shrimp scampi, it's a lighter version. The only thing I would add at the end would be chopped parsley. But other than that, it was perfect. My husband raved about it, and his parents are coming to visit next month so he said "we have to make this for them - they'll love it!" This is a great recipe for entertaining, I made the whole thing start to finish (including garlic bread in less than 30 minutes. You really can't ask for a much easier dinner. Thank you, Ina for yet another winner!

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Recipe is good but definitiely needs more flavor. I added a clove of crushed garlic to the melted butter/oil and a splash of white wine. In addition, I added some capers which really made it sing!

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I used this as a base and added garlic and herbs to the mix. It came out fantastic!

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Very easy to make and the roasted shrimp is delicious! My hubby and I loved it! We will definitely make again and again.

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Although some other users complained that there was too much lemon I found this recipe to be very bland. Perhaps adding garlic like other users suggested would help.