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Shrimp Lemon Pepper Linguini
February 11, 2009

Honestly, I found the proportions in this recipe inexplicable. First, the ratio of broth to wine and lemon juice seems so off. It tasted awful when I followed those directions: way too much wine and juice, so it tasted very sharp and acidic. I ended up having to add a tbsp of sugar to counteract the acidity. The perfect ratio is 2 cups broth to 1/2 cup wine to 2 tbsps lemon juice. That is more classic and turns out far better. Let that boil down until only half remains. Second, the pepper is great, but the amount is absurd. It is supposed to taste peppery, not set your mouth on fire. I found 1/2 tsp pepper enough to provide a great bite and rich flavor. You can stir in a little cream at the end to make the sauce 'saucier'; it is very runny as written. With the changes, it's good, and it's easy to make.

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