Working with only the ingredients I have available in my house, I started searching on Food.com for a recipe that would accommodate the after-work-Monday-night dinner. I knew I was going to prep with Shrimp so with my options narrowed to an extent I found your recipe. I followed the ingredients as close as possible. I did not have farfalle pasta, so I substituted in Yakisoba noodles that I had laying around. Instead of only adding in the lemon zest, I used the juice of the lemon too, allowing it too cook with the shrimp, carrots and peas. I did not have Parmesan cheese so sadly, it was omitted, however, I doubled the amount of cream cheese and used a Chive flavor to kick it up a notch. In the end I broke it into about 4 servings, laying each serving over a bed of fresh spinach (This so my family gets the other vitamins and nutrients squeezed in to the dish). Lastly, I did not have fresh chives so therefore I substituted for dried herb chives. It was perfect and delicious. I will make it again. Thanks so much for sharing PaulaG.
Both my husband and I thought this was DELICIOUS!! Perfect for two. I did not use the peas and served it on spaghetti squash instead of pasta. So easy but so good!!
Needed something quick for dinner and this popped up. Very much enjoyed. :)
I made this for DH's dinner and didn't get to try it myself. Judging by the fact that he ate it all I would say that this recipe is excellent! I didn't have any frozen peas and used a frozen mixed vegetable combo that included peas and I used a bit more grated carrot than called for. I also used angel hair pasta rather than farfalle as DH prefers spaghetti shaped pasta but I don't think that would have altered the flavour of the dish. There are lots of chives in my garden so I did use the optional chive garnish. Made for ZWT7
Excellent ! I just made this for myself for dinner ( hubby is out of town ) . All I can say is "Wow" . so easy and tasted like it came from an italian restaurant . I added capers and left of the veggies (didnt have them around ) I am going to try it with chicken next time. I think if would be great. thanks so much for sharing
I must say this was easy to prepare (especially since I prepped everything earlier in the afternoon.) We enjoyed the idea of the recipe, but guess our tastes are just not "Italian" enough to enjoy such a strong parmesan flavor. I may make this again, and reduce the amount to our tastes. Thanks though for a recipe can be adapted to many preferences. Donna
My 11-yr old and 15-yr old sons both loved this, as did my DH and I. I also loved that it is fairly simple and fast to make if you prep the shrimp in advance. I confess I used less garlic as I was spooked by the amount (even though I love garlic I was worried about the boys) but learned that you must use the minimum amount of garlic listed for the flavor to be at its best, otherwise it will be bland. And I just love the lemon in this. Next time I will try it with either asparagus or spinach, just for a change. This is a keeper! Thanks for posting!
Absolutely a hit with the kids! I doubled the cream cheese and used asparagus instead of peas. It was quick and easy enough for my daughter to make mostly on her own.
Every bite was awesome, and we liked it very much!