I was in a hurry and took some short cuts. Wanted it ready when our lobster was ready along with our steak. So, this time made a smaller amount, didn't bake, just cooked on top of stove but it turned our very well. Will follow the instruction next time.

Was very pleased with this recipe. Probably will add a bit more garlic for me and a little more lemon. Garlic was fresh from my garden and cut lemons. Will be making again, maybe with scallops

Pretty tasty. I think I will use less lemon the next time.

GREAT! I did however...add white wine and some chicken broth. Made enough sauce to cook shrimp in and still have a good amount to pour over the linguini. Highly recommend.

i used less lemon and the only pasta i had stirfry egg noodle. lol came out grest.

Easy recipe. Family loved it. I used fresh raw shrimp instead of frozen.

Very bitter. I worried with all the lemon juice, but tried it anyway...and shouldn’t. I don’t recommend.

This was excellent I used fresh raw shrimp. I cooked the shrimp in a frying pan for a few minutes in a little olive oil, Removed the cooked shrimp from the pan. I made the sauce as directed. Heated the sauce is a large pan. Poured the drained, cooked spaghetti into the heated sauce and mixed. Then I put the shrimp back in the pan to heat up. Seasoned with additional salt and pepper. The fresh squeezed lemon juice is key. Flavors were delicious!