By cookiedog on March 14, 2008
Photo by Chef #1803187362
Photo by Chef #1803187362
"This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day."
Serving Size: 1 (324 g)
Servings Per Recipe: 3
"Yum yum yum! Made this tonight and we couldn't get enough! I did add a few things. some basil and a few handfuls of spinach at the end for some veggies. This is definitely going in the permanent file!"
"Made this tonight and it was very tasty. As someone with high blood pressure, I like that the salt has been reduced in it. It was plenty salty, and I might cut the salt back even a bit more. As other reviewers have said, it needs more shrimp if you're serving my crew (two teenage boys and a husband) and white wine would probably add something nice to the sauce. I also added some peas for color and some veggies. You could probably add carrots or broccoli too..... Sprinkled Parmesan cheese on top also."
"I made this last night for my family and we all enjoyed it. I thought the shrimp were delicious and my daughter liked the pasta quite a bit. I did use bow tie pasta rather than linguine. My boyfriend is lactose intolerant so I used Smart Balance light "butter" rather than regular butter. I was concerned it might not cook just right, but it worked beautifully. Overall I thought the pasta needed something a little more in the way of sauce. It was lemony (and I like lemon) but thought it would be made much better with some Parmesan cheese. As a previous reviewer suggested I did use 1.5 lbs of shrimp and adjusted other measurements accordingly. I'll definitely make this again, but may fiddle with the sauce a bit next time, maybe adding some white wine."
"Just made this dish tonight, it was wonderful! It was light and fresh and really delicious, I would highly recommend. I adjusted it to suit our family, I added alittle more butter and olive oil and less lemon. It was a hit! My only recommendation would be to add another 1/2 lb. Of shrimp if you have shrimp lovers in your house."
"This was wonderful cookiedog. We really enjoyed this tasty dish. It was quick and easy to make, but best of all it uses ingredients always found in the pantry. Thank you for sharing this excellent dish. The shrimp were perfectly cooked, tender and juicy, while the sauce was subtle and beautiful. Thanks for sharing a new family favorite."
"Very approachable with the ingredients and so tasty. I added fresh basil leaves as well and a sprinkle of parmigiano reggiano. One additional ingredient was about a 1/4 cup of chardonnay before tossing the shrimp in the broth and letting them come to a soft pink stage.
Served with a caesar salad to which I added some sliced avocado and onion with shaved parmegiano regiano. Finished the bottle of chardonnay and it was the beginning of a great evening."
"Absolutely delish! This is a wonderful shrimp scampi and very easy to make. My house smells so good when I'm making this!"
"Awesomely, awesome! A great scampi recipe, nice and light, not filled with a lot of fat but a lot of flavor. So easy to make, I used fresh linguine which made it a snap."
"Another shrimp dish that we totally love! I have made it a couple of times now and it's fast becoming a favorite with DH and I!"
"This made for a really nice lunch yesterday. Easy to make and it tasted very fresh and light. We started making this only to realize we were out of linguine, so we used farfalle and it worked out fine. It is great with freshly grated Parmesan on top. Thanks for posting."
"Yummy and easy!"
"Yum!! I made this with chicken breast instead of shrimp, and it was simple, delicious, and with ingredients I usually have on hand. We loved it! I used whole wheat spaghetti noodles, and only one tablespoon of butter. Thanks for posting!!!"
"This is my husband's favorite dish. Easy and fast. Great for company as well."