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This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. --Laureen Pittman, Riverside, California
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Originally published as Lemon-Linguine Shrimp Salad in Simple & Delicious July/August 2006, p35
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Reviewed on Sep. 19, 2010 by Aveena
This recipe was ok, I'll make it again but with a few changes. It was WAY too lemony for our taste, so I'll definitely reduce the amount of lemon juice. I may also add some peas or some other kind of vegetable to it. It was also way too spicey for my taste, but I'm a weakling. Hubby said that the amount was just right for him. Other than these few things it was pretty good! It was good warm or cold and I got some fresh shrimp.
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