Lemony Shrimp Scampi Pasta

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Really GOOD. Use less pasta if you like 'wetter' pasta. The only thing that kept me from rating 5 stars is I'm still looking for the very best scampi recipe EVER. This was close. I used fresh basil rather than parsley....we're not fond of parsley. Will I ever make this again???...YES!

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This recipe could be wonderful.

Cut the lemon juice, zest, and pepper flakes by half and pan fry the shrimp for no more than 30 seconds on each side.

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Love it. Beware it takes much longer than 20 minutes to make.

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Loved it at home in Memphis and making it tonight at our condo in FL.

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Simple, fast and cheap and yet very flavourful

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This recipe was very flavorful. For that I give it 5 stars! However, for all the work (cooking stock, etc. I could have made a regular scampi in the skillet with the same ingredients and tossed it in pasta. It took a lot longer than 10 minutes to prepare--not counting the time it takes to peel and devein the shrimp if you buy it fresh.

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Too lemony for my taste. The sourness of lemons took over all the flavour, I could barely taste the garlic or even the chilli flakes. I would stick to using just one lemon and slightly increase the amount of garlic.

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Very good flavor. I added a cup of frozen peas, 2 green onions chopped fine and 1/4 c. parmesan cheese. I learned a new technique of boiling the shrimp shells w/onion for stock. Thanks Melissa!

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This was really good but the red pepper flakes were a little hot I will cut this down in this recipe.But I will make this again. I put mushrooms in it and I sautaed onion, red pepper and green pepper.It was great and added to the flavor.

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This was GREAT! My family loved it although next time I will use half this red pepper flakes. Wonderful flavor, easy to make.