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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 71-80 of 155

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  • on May 14, 2010

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    Roasting the shrimp makes them so tender and flavorful. I worried about it being too "lemony" but it adds a bright flavor. I also added minced garlic to the butter as it melted, soooo good! super easy to make too.

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  • on May 13, 2010

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    I loved the flavor that was added to roasting this shrimp. The only change I made to the shrimp recipe was to add a little smoked paprika, which made the color and flavor more intense. This is a great, easy recipe, and the lemon pasta was perfection.

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  • on May 12, 2010

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    I made this the other evening when I was in a pinch for
    a quick dinner. I thought it was amazing. I added a little garlic to the oil and butter mixture. I also tossed the pasta with some fresh grated parmesan cheese. It was yummy. I will definately make this dish again. Thanks Ina for yet another wonderful recipe.

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  • on May 12, 2010

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    The "something" that this recipe is missing is chopped fresh basil and grated parmesan -- about 1/2 cup of each. It really makes the recipe pop! I omit the melted butter on the pasta. No need for it if adding parmesan.

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  • on May 08, 2010

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    Little time, Great flavor! We put a sprinkle of Italian parsley on top. My better half is sensitive to the two lemons, so I put the zest of two lemons and the juice of one in the recipe; since it's springtime in the South, that other lemon disappears quick in tea or cocktails!
    Remember if you don't live near a coast, get your shrimp individually frozen and already pealed, etc. They do that on the coast as soon as the boats come in; we lived in SC for years and when we moved further inland we didn't discover that secret (and skipped on cooking shrimp after several rubbery failures until FoodNetwork enlightened us. Now, even in KY we can have fresh shrimp!

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  • on April 29, 2010

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    It is a good recipe and quick to put together for a weeknight meal. My whole family really enjoys it. Fun to make something so pleasing, quick and composed of things found easily in the kitchen.

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  • on April 28, 2010

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    best ever!

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  • on April 23, 2010

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    I made this for a quick lunch today. I forgot to add the pasta water but it was still very, very good. My husband and I both loved the richness of the roasted shrimp combined with the light lemon flavor. I will be making this again.

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  • on April 13, 2010

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    I knew that I wanted to make something with shrimp and that I had a lime in the refrigerator from which I had removed all the zest so I needed to juice it. The shrimp had a great taste and were cooked to perfection: not overcooked and rubbery or ?fishy? tasting.

    I will make this recipe again, it is fast and easy to make. I may try the recipe with lemons and see if that makes a difference. Either lemon or lime, I?m sure we will enjoy the results.

    Read my full adventure with this recipe and see the photos on my blog - Adventures In Food, at: http://adventuresinfood123.blogspot.com/2010/04/lime-pasta-with-roasted-shrimp.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+http%2Fadventuresinfood123blogspotcom+%28Adventures+In+Food%29

    Adventures     In Food: Author: Kerry Howell

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  • on April 06, 2010

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    I'm not the greatest cook on earth, but this recipe is perfect for me to make! Really simple ingredients, and doesn't take forever to make (I'm super impatient when it comes to cooking 'real' food. My roommate and I agree that there is just something missing to the sauce. We can really taste the lemon, which is great, but we feel there should be something else that pops out. It seems kind of bland. Anyone have any suggestions on how to 'spice' it up a bit??

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