If Kosher salt was not used, that will make the difference. It's a different coarseness and measures differently than Iodized (regular) salt.
I admit i didn't measure out the water for the pasta, just poured it in my biggest pot to boil...which I believe holds 5 quarts. It was over the top salty. We ended up picking out the shrimp and had to throw out the rest. I attempted to wash the pasta off, but it didn't make a difference. It may taste good making sure the water level is 4 qts, but there was nothing redeeming about it that I want to try again. I feel like I threw a lot of money in the garbage.Read More
Not your typical heavy garlic olive oil taste for pasta. This is light and shrimp adds a satisfying factor to the recipe. Bread crumbs are interesting and add to the dish as well. My family felt it would be great for those who prefer not highly seasoned pasta dishes.Read More
I made this last night for myself and my husband. We LOVED it! I was skeptical of the "no sauce" pasta, but the lemon really takes care of it for you. I was short on butter and used olive oil. Don't skip the breadcrumbs! They make the dish! I used frozen shrimp and peas that I'd already steamed. One note-- typically I don't pay attention to how much water I boil my pasta in, but that's important in this recipe. You use the salted pasta water as part of the "sauce", so if you don't use enough water, you'll get a saltier dish!Read More