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  1. Tasty recipe but 3 tablespoons of Old Bay was way to much. I’d definitely make this again but would reduce the spice to 1 1/2 tablespoons.

    1. I really love this recipe! I’m constantly searching for delicious dairy free pasta recipes and I feel that I hit the jackpot! I added a jar of capers, lemon pepper to taste and a couple shakes of red pepper flakes because my family loves heat. We will make this a family staple!

    1. As much as you want! It’s mostly just for garnish, but about 2 – 3 tablespoons should be plenty!

  2. Made this last night! It was DELICIOUS!! The white whine went and lemon tasted so flavourful with all the other flavours.. it was just a really good mix. I didn’t have the bay seasoning so I used my own (Montreal Chicken Seasoning) and that was really good. It was a LITTLE bit too liquidy (I didn’t care, but my bf wasn’t a fan) so next time I think I’d add a little less white wine. Thanks!!

  3. Made this tonight at my son’s request. We did use quite a bit less Old Bay seasoning, about 1 tablespoon, and I added half of that to some green and red bell peppers and onions…sauteed them first, then added the shrimp. Delicious!

  4. Pingback: Best Healthy Shrimp Pasta Recipes, Calories & Ingredients List – Best Rankings Online
  5. I have a large amount of shrimp leftover from a deli tray. Can I use this instead of raw shrimp and, if so, when do I add the Old Bay?

    1. Yes you could use them, I would add the old bay and toss them in the pan for a minute or so to warm them up. Just make sure it is quick so the shrimp don’t get a rubbery texture.

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