Everyone has raved about this recipe and they're absolutely right! This has to be one of the best bundt cakes I've ever made and I've received requests for the recipe. I did substitute the glaze that was suggested with the butter, Kahlua, etc. and it was perfect. The only thing I would suggest is to cook it longer than 40 minutes. I took the cake out at about 50 minutes and it wasn't quite done in the middle even though I tested it....very moist and delicious!

Reviewed On: Aug. 26, 2004

Awesome and extremely easy! I'll remember this when I need a quick emergency snack for drop-in company. I agree with a previous critic that there may be just a little too much mayonaise in it. Next time I'll reduce the mayo by maybe 2 tablespoons. Also, make sure you use fresh or frozen shrimp rather than canned to be assured of that wonderful shrimp flavor. Great on Triscuits.

Reviewed On: Nov. 12, 2002

This recipe was awesome. The fresh herbs and wine certainly make the recipe. Be sure you DO use fresh parmesan cheese. This dish is not only great it's relatively light and healthy. The olive oil is good for you and if you don't eat too much pasta this would be a good healthy dish for a dieter as well.

Reviewed On: May 11, 2002