by Nora1979,
5/2/2013Really good, easy recipe. My serrano pepper didn't make it into my grocery bag, so did without and would probably do this way again next time. Maybe just add a little more red pepper flakes since it really wasn't spicy at all without the serrano. Added 10 jumbo shrimp, peeled and deveined with the butter, cooked until just pink. Will make again and with the shrimp would serve to guests too. I used a 12 ounce package of fresh linguini, which with the shrimp was three large dinner servings.
by bakesalot,
5/1/2013I really like spicy food, but I had to cut back on the heat in this recipe. Chickened out and subbed a jalapeno pepper in place of the hotter serrano, and used just a little over a quarter-teaspoon of red pepper flakesinstead of the half teaspoon. This dish has lots of wonderful layers of flavor and will appear again and again on our supper table. The gremolata is something I knew about for a long time, but somehow had never tried. Now I want to try it to jazz up my asparagus soup, which somehow is always too bland. Also will try on other soups and grilled fish. Definitely need to chop zested lemon peel instead of using a microplane grater (learned that with osso bucco, too).
by shywoodlandcreature,
4/29/2013i love this recipe! So simple, so quick, so tasty. Add some parma ham or shredded prosciutto if you need a meat fix to go with it.
by Amy,
9/6/2008This recipe is a multiple repeat in our house. We love it.
by tawnya,
4/9/2008A great weeknight standby, especially when the cupboard is bare. I love this dish dressed up with fresh oven roasted tomatoes.
by sewapel,
2/28/2008
by mgssts63,
2/22/2008Easy to make and tasty.
by rvnutsrvat,
2/2/2008This recipe is SO good it must be illegal. Very satisfying even without meat. The serrano chile does not make it too hot. The gremolata is delicious. I used Buitoni linguine instead of dried with good results. I mistakenly bought parmesan instead of romano but it was still great.
by conchdave,
11/19/2007This is a truly delicious dish, and easy to make. We chopped the zest for the gremolata as in the tip (better), and served the pasta with broiled butterflied scampi (prepared with dill, lime juice, melted butter, and ricotta cheese) on the side. A wonderful meal.
