This recipe is once again from the January '10 issue of the food network magazine. It's really light tasting and refreshing compared to the heavier pastas I normally make. I really liked the shrimp roasted in the oven and it's so simple even Kevin can make it! (He pretty much did, in fact.) We followed the recipe as is.The pasta was kind of dry, so I would definitely recommend using less pasta or more sauce. I had to make a second small batch of sauce for the left overs because the pasta was bone dry after being in the fridge. A lot of the reviews said the pasta was bland, but I really got a nice lemony taste with it and it was just
(I remembered to take a photo, but not before I ate a few bites)
I've really started using lemon a lot more frequently in my cooking. Between this, the chicken, and my Lemony Snicket cookies, I think I'm gonna have to start keeping a steady supply of fresh lemons on hand. It really does brighten a dish up quite a bit.
