i gave it 4 stars because i tweaked it a bit, but it turned out great. i used chicken instead of shrimp, because i already had it. also i added about 1/2 cup of heavy whipping cream and some of the diced tomato liquid for more of a sauce. i seasoned the chicken with a bit of cajun seasoning and added a sprinkling of red pepper flakes to the sauce. it was phenomenal! and tasted even better the next day. thanks for a great base recipe.

This was great! Made it for 10 people and it came together nicely. The sauce is great, and the leftovers were lovely as well. I'll definitely make this again, but with garlic bread sticks!

Surprise surprise, this quick and simple recipe has become my husband's favourite dinner. He perks up immediately no matter how his work day has gone when he hears he's getting this for supper, and usually takes any leftovers with him to work the next day. Which is great for me, since I can make it while doing umpteen other things at once because it's such a snap. After making it so often, I've made a few changes to suit our tastes, but the original still holds well: - I usually do about four cloves of minced garlic added to half a bulb of chopped onion, left to sweat in a pan for a few minutes before I add anything else. - I add a 1/3 tsp of Hungarian Hot Paprika to the sauce. - Because we like a thicker sauce, I usually add one 8 oz can of tomato sauce to the diced. - Fresh herbs absolutely make all the difference, so if you can, always opt for that over the dried stuff for this recipe.

This was OK (just OK...). It was a bit bland and boring.... It called for WAY too many tomatoes. The sauce did not adhere to the pasta. The shrimp did not absorb the garlic flavor (very subtle) and had a somewhat "fishy" taste to them (first time this has ever happened to me). I didn't really taste the basil or parsley, so I don't know if buying fresh (which is much more expensive) is worth it. This is a good "base" recipe. If I ever make this dish again, I'll use HALF the amount of tomatoes called for (be sure to use Italian seasoned tomatoes...the dish is lacking flavor to begin with), maybe add some red pepper flakes to spice things up a bit, prepare with red wine (I like red better than white - it adds depth), serve over linguine instead of angel hair pasta (linguine noodles have more surface area to absorb the sauce) and maybe add scallops or sub chicken breast (even breaded breasts would work) for the shrimp. Subbing chicken for shrimp reminds me of TGI Friday's chicken bruschetta pasta dish (which I DO like). I also think that garlic bread would be a nice complement (I served my pasta with plain Italian bread - another bland flavor). We'll give this one more try - with my modifications. Thanks!

This was good but nothing special. Used fresh herbs, whole wheat pasta...

Love this recipe. It's become a go to recipe for me when I'm having people over. Very easy to make a lot of it. I use a lot more garlic than the recipe calls for, as well as more basil. I also add a splash of cream to the sauce to make it a creamy tomato sauce.

Used Bertolli pasta sauce instead of canned tomatoes and it was the best.Thanks

My husband and I both loved this! I found it a very light pasta but at the same time very satisfying. We will be making this again soon! Thank-you for sharing.

After draing the tomatoes, I thought it was a little dry, would not completely drain them the ext time, but very good otherwise. Quick, easy and tasty, would definitely make it again.

This dish was delicious! In the future, I may substitute the pasta because whenever I make capellini it sticks together.

I was really disappointed in this recipe - to me it was just a little "blah." I followed the recipe exactly and found the end to be slightly bland and I really did not like the texture of the diced tomatoes. I would recommend the Fra Diavolo Pasta with Shrimp (from this website) instead.

For the ease of the recipe and simple ingredients required, this was a hit! Took no time at all, and I had a great recipe with items on hand. Thanks!

My whole family loved this recipe. None of us could stop at one plate!

Wonderful recipe!! Both myself and my husband loved this recipe and the comments helped in making it. In fact, I added a 1/2 pint of my own Salsa to this and it jazzed it up a bit. Delicious!!

Yummm! This was great and easy to make. Will add some mushrooms and a few crushed chili peppers to the shrimps next time but other than that no changes :-)

YUM! This was very good. As others suggested, I added a little cream to the sauce. I also used the blender to mix the spices, tomatoes and cream. This chopped up the tomatoes and made the sauce smoother. In addition to the shrimp, I added a half pound of small scallopes. To make it just a bit healthier I used whole grain pasta.

Very good! I doubled the pasta and garlic (8 oz. pasta is not enough for all the tomatoes called for, and the dish needed more flavor), and found that this dish really needed more shrimp (will use 2 lbs. next time). I didn't add oil to the pasta while boiling (simply not necessary), and I used only 1/8 cup oil in the sauce to cut down on the fat. Using fresh herbs is key! If you add the shrimp in Step 2 as written, they will be extremely overcooked. Add them to the finished sauce that is still simmering (along with 1/2 tsp. salt and 1/8 tsp. pepper), and they will cook in 2-3 minutes. Thanks for the recipe!