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Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions Recipe

Emeril's Shrimp and Pasta with Chilis, Garlic, Lemon and Green Onions

Recipe courtesy Emeril Lagasse, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

Showing 51-60 of 72

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  • on December 29, 2008

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    I tried this recipe... it was good. However, the lemon was overpowering when we ate the dish fresh. The next day, it was better (I tossed in some parmesan, eventhough the pasta had absorbed much of the lemon juice. It was still a touch much. Not inedible, but still, too much. I?d recommend cutting the juice down, not the lemon zest. Oh, I nixed the Essence and used ?Slap Yo Momma ? Hot? Creole Seasoning instead. The dish had a good amount of kick! On that, I was VERY pleased.

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  • on December 15, 2008

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    This dish was delish. I was a little unsure at first, but am soooo glad I tried it. Many have reviewed this recipe and said it was too salty or spicy. I did not think so at all. However, I did not use all of the essence which is what I think some of the others did. Use common sense: use only enough essence to coat the shrimp. I also took another reviewer's advice and used drained capers which went well with the butter and lemon flavor. Really good meal with a nice salad and warm bread.

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  • on December 14, 2008

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    This was one of the best things I have ever I love spicy food so I had to add so more pepper and i was awesome the rest of my family thought it was to spicy but I loved it. I also added chicken to it along with the shrimp. Simply wonderful I will definitely make this again

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  • on November 08, 2008

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    I won't be making this again. Unfortunately it was too salty with the Essence rub.

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  • on October 24, 2008

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    I cooked this tonight for my husband and myself.. It was wonderful!! I didnt think It was to lemony at all!! love it!! I will def. do this agian and agian!

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  • on October 20, 2008

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    Easy to make, the lemon with the crushed red peppers were a nice compliment. I added some diced red bell pepper to it. Worked out very well. I plan to make again but going to add capers and anchovies as well. You can also do without the shrimp and have it as a side with chicken breasts.

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  • on October 03, 2008

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    Awesome recipe, lots of flavor, maybe too strong for some. Don't go overboard with the seasoning. Suggestions: don't bother turning the shrimp one at a time (unless you are fast just give it a quick stir every 30 seconds. Add some yellow bell pepper and some cherry tomatoes for flavor and color. Fresh parmesan cheese is the only way to go.

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  • on August 30, 2008

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    A recipe worth saving, for sure...However...

    LOTS of lemon flavor. A little too much, in fact. Nix the lemon zest, and the recipe will be perfect. I added some fresh thyme as well, and the result was great. The recipe calls for quite a bit of butter, but the end result is subtle, and I recommend using it all. Fresh parsley is a must in this dish. Use liberally and often. Top with Parmesan cheese and you'll have a great dish.

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  • on August 12, 2008

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    Very fond of Emeril, made this dish for my family and they absolutely loved it! The lemon mixed with the essence is great! Would definitely make again.

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  • on August 10, 2008

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    Next time I make this (and trust me, I will I will just saute the shrimp briefly and then follow the rest of the steps. By the time I laid the shrimp out in a single layer they had too much time to cook and were a little rubbery. But the flavors in this dish are to die for - my plate looked like I'd licked it!

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