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Lemony Shrimp Scampi Pasta Recipe

Lemony Shrimp Scampi Pasta

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (382)

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Average Rating:

Total Reviews: 382

Showing 321-330 of 382

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  • on September 15, 2009

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    My 10-year-old daughter loves your program and we made this recipe together tonight. It was a huge hit with the whole family. I thought it might have too much lemon in it, but it was perfect. Make this recipe. You will not be disappointed. We can't wait for next season. You have made it fun for a dad and her daughter to cook together.

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  • on September 15, 2009

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    Very easy to make. The lemon was fantastic and not too overpowering. My family ate this up there were no leftovers at all.

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  • on September 15, 2009

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    I went into this recipe with the thought it would take me 20 minutes. It took 30 minutes and I did not even fix the sauce. Would like more accurate time tables.

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  • on September 15, 2009

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    My friend and I whipped this together in about 15 minutes. It was delicious. The lemon flavor is not too overpowering, yet zesty. The red pepper kick is worth it. The sauce is perfect, even without making the stock. I highly recommend this recipe.

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  • on September 15, 2009

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    As usual Melissa comes through. I SO agree with the other comments about the title of her show, though. It limits her - and her talents are without limits! Please, Food Network - a NEW show with a new name and broader possibilities for her next season.

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  • on September 15, 2009

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    This was so so good! The quick shrimp stock was a great addition. I added a little freshly grated parmesan to each serving. Definitely a keeper!

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  • on September 15, 2009

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    Melissa's first season is wonderful. How about not restricting her to a $10/4 Title for her ext season. How about expanding her talents and still not as extravagant in spending as other chefs. Melissa is a exciting cook, make her next Season Title exciting as well.
    Thanks for considering.

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  • on September 15, 2009

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    This was super delicious. I decided to use whatever I had on hand, which included frozen shrimp which were already peeled, so I used dry white wine instead of shrimp stock. It turned out to be really good with those flavors. Everything else was in the pantry -- thanks for providing such a tasty recipe without the need for an extra shopping trip!

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  • on September 15, 2009

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    Easy to make and delicious! Lots of flavor. Bravo!

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  • on September 15, 2009

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    This was an excellent, easy to make recipe. The roasted brocccoli set it off beautifully. We will be having it again. I'd hoped for some leftovers to have for lunch the next day but that was not to be. We ate it all
    It was interesting that everything but the shrimp and the broccoli were already in my pantry and refrigerator. The ingredients are stock items that I keep on hand. The shrimp and broccoli needed to be fresh. The fish guy at my local Whole Foods was kind enough to shell, devein and butterfly the srhimp for me and put the shells in a separate packet. In all the cost of the shopping trip was under $7 despite the fact that I opted for the larger, more expensive shrimp.
    My lemons were quite large so I should have been a bit less assertive about getting all the zest and juice. I touch less would have been good.

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