21 Reviews of Lemon-shrimp Pasta

From: Bev

On Jan 21, 2005

What a treat! This colorful tasty dish was a delight to serve for supper last night! The combination of the carrots & peas along with the pasta and pink cooked shrimp was very eye catching! I had to substitute rotini pasta for the farfalle, but it worked perfectly. I added just one more clove of garlic (personal choice)and I'm afraid a few more than 1/2 cup of peas fell into the mix, but the rest, I followed your directions to the letter. Very quick to prepare. I will make this again, Paula! Thanks for submitting it to Zaar to share with us!

From: NcMysteryShopper

On Nov 14, 2005

So fast and easy and totally delicious! I used flash frozen shrimp and just thawed them and threw them in the pan. Excellent recipe for a night when you are running behind and want something healthy and quick! Thanks!

From: accidentally_in_love

On Jul 13, 2004

I just started cooking about a month and a bit ago, and this was a dish that was SIMPLE SIMPLE SIMPLE and tasted incredibly good. My fiance (who comes from a long line of french chefs) ate three helpings and would have eaten more...thank you!

From: Kree

On Apr 29, 2004

This is excellent! It's very light but has a wonderful flavor. I left out the shrimp to make it vegetarian and used soy cream cheese and soy parmesan, but other than that I followed the recipe exactly. The instructions were very easy to follow and in no time flat we had a wonderful dinner that my family raved about. I'll be making this again soon!

From: KelBel

On Nov 18, 2004

Delicious, light, lemony sauce. A perfect weeknight dinner, goes together quickly. I used frozen mixed veges in place of carrot and peas.

From: Starrynews

On Dec 7, 2007

Easy and delicious! I used onions and green peppers for the veggies (personal preference). I also used whole wheat pasta, and it worked really well with this sauce. Thanks for sharing!

From: Ninna

On Mar 15, 2006

What a lovely meal Paula thanks for sharing your recipe. My husband can’t have any fat, oil or dairy in his diet so the following changes were made. I left out the olive oil, cream cheese and the parmesan, although I did add parmesan to my own serve. I used vegetable stock and used a little extra stock to replace the oil when I sautéed the garlic etc. It has now been added to our regulars. Thanks Glen.

From: SamIAm099

On Jan 17, 2006

I rarely follow a recipe step-by-step, but did so last night with this one - GREAT recipe, no alterations needed!

From: Stacywoo

On Mar 14, 2006

Very good, quick and easy. I left out the cream cheese since I didn't have any. I also added some lemon juice along with the zest. It has been added to my dinner rotation. Thanks so much for sharing.

From: Paja

On Jun 13, 2006

This was delicious and healthy too! I was using bought chicken broth so I reduced it by about half. I added some cornstarch to thicken up the sauce. For the veggies I used red pepper and zucchini. The red peppers particularly went well in this dish, I thought. I thought the garlic might be a little overpowering, but it wasn't and the lemon flavour was just great! A plust was how quick and easy it was to make! I will definitely make this again