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Garlic Shrimp Linguine

Reviewed: Aug. 2, 2009

I added a bit more butter and lemon juice as other reviewers suggested, and it came out pretty well. The sauce was a bit runny, although I didn't add cheese until after plating.

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I made these about an hour ago and they're almost gone. I used dried cranberries & added a little bit of vanilla, and cooked for 13mins. My husband, who isn't typically a dessert guy, has eaten most of them. They are the perfect blend of tart & sweet. If you want more tart, don't bother with the frosting. They will still be great

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