Delicious and simple. My modifications: 3/4 lb linguine, 1 stick unsalted butter, plus 2 T. herb butter, 1 red pepper, sliced thinly; 8 oz sliced mushrooms; 5 - 7 cloves garlic, minced; 3/4 c. white wine; 3/4 c. grated parmesan cheese. while cooking linguine, saute mushrooms, red pepper and garlic in butter. Add wine, add shrimp, saute about 4 minutes. Remove from heat, add parmesan. I didn't add lemon juice to this though I considered it. One post said not to add lemon juice until the very end because it can toughen the shrimp.

Reviewed On: Aug. 3, 2009

Restaurant quality! I used sweet Italian turkey sausage and thought the flavor was not compromised. The sausage came in a 1.25 lb. pkg and I had a 1 lb. package of beef, so this easily made enough sauce for two lasagnas (I did double the cheese though.) I also recommend using fresh basil in the sauce and adding about 2 - 3 T. fresh basil to the ricotta filling. Additionally, I grated some fresh nutmeg onto the ricotta filling.

Reviewed On: May 3, 2009

Wonderful! Like others, I used chicken broth, a couple of cloves of garlic, a yellow pepper, and about a teaspoon of cumin -- I had a little longer cooking time because I used brown basmati rice.

Reviewed On: Aug. 13, 2008