Loaded with garlicky shrimp and a rich lemon flavor, this pasta dish comes together easily and will disappear quickly. Serve with extra grated cheese.
A delightful pasta dinner! The lemon flavor is bright and very present but not overwhelming. Rather than trying to zest the already roasted lemon (a sloppy exercise), I sliced the rind, opened the lemon flat, and then sliced away the pith, similar to skinning a salmon fillet. This worked easily. I then chopped the rind and got none of the bitterness other reviewers complained of. I had an open jar of Harrissa in the fridge, so I substituted it for the pepper paste called for in the recipe. This came out well, too. Probably provided a somewhat different flavor than adhering to the recipe, but it worked nicely. In the end a delicious twist on Shrimp Scampi!
Wow, this was superb! It takes more time than a usual scampi, but the flavor was so much better and complex. It's definitely a keeper and repeater.
One change I will make, however, is the same as another reviewer suggested which is to replace the chopped roasted lemon rind with some zest I'll first remove before roasting the lemon. I think the flavor will be better dispersed as the roasted rind is tricky to chop. But otherwise, as my husband said, "this is one of the best pastas I've ever had."
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