Linguine with Shrimp and Lemon Oil

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5

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Total Reviews: 16

Showing 11-16 of 16

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  • on January 04, 2012

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    This was an exceptional recipe - I did not remove the zezt - it was terrific! Great for a crowd!

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  • on January 03, 2012

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    Love, love, love this recipe!! I didn't have arugula on hand so I used spinach instead. My kids (picky eaters that they are could not get enough. This will go into permanent rotation at my house!

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  • on July 13, 2011

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    So delicious and flavorful, also very easy.

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  • on July 06, 2011

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    My family and friends loved this recipe. Very easy to make and the lemon flavor is light but great. Used parsely instead of arugala since I just couldn't find it. Everyone was very impressed!

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  • on June 30, 2011

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    This has become a family favorite. The lemon oil and fresh squeezed lemon juice over the pasta and shrimp make for a light yet flavorful dish. I don't discard the lemon zest from the oil, however, as I think it adds even more lemon flavor. I have made this dish with grilled shrimp and grilled chicken on top as well. I have also substituted other soft lettuces for the arugula depending what I have on hand. Delicious!

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  • on June 21, 2011

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    Easy to make and very light for pasta. I made it with brown rice pasta.

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