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By KTandAL
Washington state
on July 20, 2011
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I saw this recipe and had to make it immediately just becuase of the ingredients I saw.
Excellent. I added 1 pound of well cooked thin spagetti, and an extra egg, with a touch more lemon juice, lots of garlic (fresh picked garlic mild, a good bit of Italin Parsley, tempered the sauces like recipe says to do and it was simply outragous taste. BEST ever receip really....!~! At the end of the cooking process the sauce thickened around the pasta and shrimp once all was combined and disappeared all over the pasta. GREAT.........a creamy flavored lemony sauce to go with the shrimp. Oh right I also may have added a bit more shrimp than is called for to. This recipe goes into my all time favorites.......THANKS FOR THIS LOVELY RECIPE!!