Loaded with garlicky shrimp and a rich lemon flavor, this pasta dish comes together easily and will disappear quickly. Serve with extra grated cheese.
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Enjoyed making this dish and the results were excellent! My seafood supplier happened to have extra large white shrimp, already P&D which made this a must do recipe. The roasted lemons intensified the overall flavor of this dish but I did add some extra fresh squeezed (maybe a T or so) to loosen up the browned bits. I didn't care for the chopped skin/peel in the topping. Not much flavor there and I thought it added bitterness and diminished the brightness of this dish. Will definitely make again, but instead of the "skin" I will use lots of "ZEST" which I think will be a better choice to maintain the flavor. Garlic, lemons, parm, Yum!
This was a very tasty recipe. Ordered the Calabrian pepper paste on Amazon. Depending on the size of the lemon used, roasting time may need to be extended a minute or two.
Several measures in the recipe were awkward. 10 oz. linguine - better have a kitchen scale. 2 cups peas - left a small amount in the bag - would have been better specified by weight. 1/2 cup parsley - does anyone really measure this?
I usually amp up the spices in FC recipes, but I thought that the amount of garlic could be reduced a bit. Still, in the end, very tasty.
This was a very interesting twist on shrimp scampi. It was delicious and we loved the parsley mixture sprinkled on top. I could not find the Calabrian pepper paste so I just added red pepper flakes. Also, I tried to mince the lemon peel in my mini-food processor. It did not work well so next time I will just mince on a cutting board with a knife. I might also discard the membrane before mincing. This is a definite "do again". Thank you Fine Cooking.
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