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Lemony Shrimp Scampi Pasta Recipe

Lemony Shrimp Scampi Pasta

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Average Rating:

Total Reviews: 382

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  • on September 15, 2009

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    This was very tasty and easy to make. I'll make it again for company. I thought that two lemons and one teaspoon of red pepper flakes might be too much, but I was so wrong. Thanks Melissa, keep it up.

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  • on September 15, 2009

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    This dinner was WONDERFUL! So yummy, I can't wait for lunch tomorrow.

    The cooking time was a little deceptive - if you count the time to bring your water to boil, cook the pasta, etc., much longer than 10 minutes...and if you live at high altitude, well, add quite a bit of time to that. LOL.

    Fortunately, it was beyond yummy! Next time I make it, I'll double the red pepper flakes, as we like our food spicy. I used bow tie pasta (at the request of hubby and it was excellent too. I might throw in a bit of wine next time too just to add yet another dimension of flavor, but it certainly isn't needed.

    As for the price - the essential ingredients (shrimp, pasta, lemons, parsley which may not be in every pantry can be obtained for less than $10. We typically pay $12 for a 2lb. bag of large shrimp. Pasta from Costco is less than $1 per lb., lemons are at most 60-cents (and that's at Whole Pay-Check, I mean Whole Foods. Parsley is less than a $1 a bunch and organic is $1.30 a bunch. Yes, it can be done for $10.

    And in respect to the portion size for the meat/shrimp - here in the United States, we tend to have much larger portions of protein than the rest of the world. Most of the world subsists of primarily carbohydrates and have very small portions of meats/proteins. I think the protein portion in this meal is very reasonable. If you want to be more opulent, then you can spend a bit more and have more shrimp. But, for a budget friendly meal, the portion size is more than adequate.

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  • on September 14, 2009

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    I absolutely loved this dish! My husband wanted to know how I made this because it was so favorable. I think the shrimp stock, zest and red peppers really add a lot of extra flavor to this dish. I used 1 ? lemon not two because I did not want to be over whelmed with lemon flavor and it was perfect.

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  • on September 14, 2009

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    This is one of the best shrimp recipes which I have run across--we eat lots of seafood in south Louisiana due to it being so plentiful so I have lots of shrimp recipes. The recipe was easy, as well as wonderful and also fell well within the budgeted dollar amount. One thing I did to simplify the preparation was to boil my pasta in Knorr Shrimp boullion (which I keep in my pantry to add flavor to the pasta, in addition to flavoring the pasta water. Instead of making a separate shrimp stock, I just used the pasta water--it worked out beautifully. Also, I probably used a little extra red pepper--we like things spicy. All in all, we will be having this for dinner often. Thanks Melissa!

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  • on September 14, 2009

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    Made this tonight and it was delicious. Decided to tally the cost since this seems controversial here. Shrimp -- at Whole Foods in Atlanta -- fresh, was $8.00 per pound which is $6 for 3/4 lb. I consider lemons a staple because I always have on hand -- but they were on sale today at 4 for a dollar so that is 50 cents for two. Linguine is about 1.50 per pound so that is about $1.00. The only item I had to buy to make this dish was shrimp -- but even including the lemon and linguine (at Whole Foods! I was under $10. Also, didn't cook broccoli because had sugar snap peas to cook. Still under $10. Making the stock withe shells -- briliiant. Used the full teaspoon of red pepper flakes and was perfect for us.

    Agree with other commenter that this show is misnamed -- it takes away from what the show is about. Showing a home cook how to put a high-quality, good tasting meal together with kitchen staples and some additional good quality, but easily found, ingredients,

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  • on September 14, 2009

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    I just made this dish tonight and it was great! I did cut back on the red pepper flakes, and it was spicy enough that way. You do have to really like lemon to enjoy this!

    After dinner, I broke out the gingersnap cookies, and oh WOW! What a wonderful thing to follow up that lemony pasta with!

    I have to say that I think this show is not properly named. As I watch it, I'm not "feeling" the money-saving part of it. I think if they were to put the prices on the screen and then a total like they do with the "$40 a Day" show that Rachael Ray does, it would "hit home" a little better. Either way, she's fun to watch and her recipes are terrific!

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  • on September 14, 2009

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    Okay, this is Lisa from Northridge again. Sorry, but I couldn't get in to post the second half of my review (wouldn't take it all in one posting; too long so I am here on my daughter's account. Here is the rest:

    To Linda, from NM, don't you keep pantry staples at home? I do. And yes, I actually spend money on them, but I buy them on sale and keep them in my pantry as staples for use when I need them. Garlic, onions, salt, pepper, olive oil, all are staples which I keep in my pantry (okay, not the garlic as my husband cannot eat it, but I digress... for cooking. I keep lemons and wine at all times, too, along with chicken stock (I either make my own or buy it on sale, and I grow my own Italian parsley and lemon thyme because it tastes better and is so wonderful in nearly everything I make. Even if you did spend the 69 cents for the bunch of parsley, you only need a handful of it, so keep the remainder for a meatloaf later in the week, or for your Spaghetti Sauce, or for Chicken in Wine Sauce; it's already in the house so you can use it. The amount you spent on the recipe wouldn't be 69 cents, but only about 25 cents-worth.
    The point behind this program isn't that they're going to calculate the exact cost of the cinnamon you included in your apple pie, but to show you a method of producing varied, tasty, and high-quality foods on a family-budget rather than a hamburger-helper-cookie-cutter-quality meal which we tend to lean toward in the hopes of keeping our food budget in balance.

    For us, I added about 1/2 cup of white wine to improve the flavor of the sauce, and reduced the red pepper flakes to a mere pinch, which was plenty for us. Overall, the recipe was very nice and one I would make again as the family loved it.
    I wish Melissa and the Food Network luck in this endeavor. I'm very impressed with the results so far and hope the unique and inspired recipes continue.

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  • on September 14, 2009

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    I haven't cooked this yet, but I did go shopping for the items I didn't have on hand. I was able to buy the shrimp for about 3.50 a bag, so whoever said this price was not truthful just needs to look around to find a better bargain.

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  • on September 14, 2009

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    My family doesn't eat shellfish, but I made this with flounder (frozen from costco. I marinated the fish, then dredged it in flour and sauted it. I used a boxed vegetable stock, and in place of the shrimp stock, and my family loved it!! This was yummy....next time I would make more of the sauce for the fish to use on the pasta.

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  • on September 14, 2009

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    I did a few things differently. I bought 2 lbs of frozen large (tiger shrimp because we LOVE shrimp, I used double the amount of shrimp stock, added some Old Bay to the shrimp stock, and used crystallized lemon (true lemon packets rather than juice. OH - also cut the amount of red pepper flakes in half.

    This was just outstanding!! My 6 year old daughter took one bite and exclaimed, "Momma, you are the best cooker ever! You should be on TV!" LOLOL

    So far in our house, you are batting a thousand, Miss Melissa!!!

    I also made the roasted broccoli (yummy with this dish.

    I am going to hurry up and go to bed so I can eat the leftovers tomorrow!!

    Going to tackle the orange chicken this week!

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