Loaded with garlicky shrimp and a rich lemon flavor, this pasta dish comes together easily and will disappear quickly. Serve with extra grated cheese.
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."
This was fabulous! I used only one lemon, and I kind of sliced the zest off and then minced that (after roasting). My family loved it!
Loved this so much I'm back to make it again. I followed the tips of previous reviewers (thanks!) and used 2 lemons rather than one (I love lemon) and was careful to use only the zest rather than the pith/membrane.
I am not sure that the roasted lemon added more than would have been provided by fresh juice and zest but definitely added to the business factor. It was tasty but not going on my ‘must do again’ list.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.