Reviewed: Jul. 11, 2007

When I ask my husband and kids what they want for Dinner, this is the first thing they ask for, they LOVED it, Im not a shrimp kind of girl but I did eat around it and the flavor was Great. Will definately make it again

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snoprincess

Cooking Level: Intermediate

Home Town: Midvale, Utah, USA

Living In: Taylorsville, Utah, USA

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Reviewed: Jul. 4, 2007

This was absolutely the best recipe I have tried on here in quite a while. I did not cook my shrimp with the garlic or in the sauce because my little ones would be eating it. However I sauteed them until they were cooked set them aside and then reheated them in a pan sprinkled with a little salt pepper and garlic powder. I also didn't use the italian seasoned tomatoes. I substituted 2-14oz cans of regular and added some dried oregano and basil. Oh and I didn't drain the tomaotes and would maybe not let it cook down as much because there were some rather dry spots in the pasta. Thanks for a great recipe.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jul. 4, 2007

We used fresh local shrimp and made no changes. Very delicious. Will definitely make again!

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Peach822

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2007

Following the suggestion of others, I used frozen pre-cooked shrimp, 28 oz. of diced tomatoes (undrained), added 1 cup heavy cream, red pepper flakes (which really "took this recipe to the top", according to my husband), and italian seasoning. I also used 3 garlic cloves (yielding about 2 tablespoons of chopped garlic)and dried parsley. (All other ingredients followed the recipe.) I simmered the sauce for at least 20 minutes to reduce the liquid and served on a bed of angel hair and it was fabulous! This is a definite "keeper" and I'll be making it again very soon.

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Anne K.

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Reviewed: Jun. 28, 2007

Very good. Simple, easy, tasty. I followed others' suggestions and used mostly dried herbs, with a bit of fresh at the end. Red instead of white wine. Added heavy cream--an excellent addition.

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SHARZ96

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Reviewed: Jun. 20, 2007

Great recipe! I only used one can of tomatoes as others suggested. Very well received by everyone.

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Nikki

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2007

This dish was tasty and super easy to make. I used crushed tomatoes instead of diced, because my husband likes a smoother sauce and I also added crushed red pepper. Next time, I will add more garlic.

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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jun. 13, 2007

Fabulous!! I accidently forgot to drain the tomatoes, but a little extra simmering solved the problem. I left out the white wine and took another reviewers suggestion and added 1/3 c. of heavy cream. I used all dry herbs, added extra garlic and some italian seasonings. I really think that it was the cream that put this dish over the top. It was a nice texture and stuck to the angel hair well. I also thought that some cut up asparagus would taste nicely mixed in. Perhaps next time... whatever you do, I don't think you can go wrong with this wonderful recipe!

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 7, 2007

GREAT RECIPE, I READ A FEW REVIEWS SAYING THE SAUCE DOESNT STICK, WELL THE TRICK IS NOT TO USE OIL IN THE WATER WITH THE PASTA. TRY ADDING 2 CUPS HEAVY WHIPPING CREAM, CRUSHED RED PEPPER AND SEASON THE SHRIMP WITH BLACK PEPPER, BASIL, AND GARLIC POWDER.

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Miss Jodi

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Reviewed: Jun. 1, 2007

This was very good and super easy to make! I used only two 14.5 oz cans of tomatoes as many others recommended and dried basil because I didn't have any fresh stuff. I also added red pepper flakes and Italian seasoning to give it more flavor. I then used whole wheat linguini and the sauce stuck fine. Make sure to let the sauce reduce by half so it's a little thicker, that way it will stick to the pasta better. My husband loved it and went back for seconds. I will definately make this again!

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Freida M.

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: May 27, 2007

I didn't add any wine, it was still delicious!

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HEATHER1773

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Reviewed: May 21, 2007

Fabulous! A gourmet meal for a Monday night. The delicate flavors amazed even my husband, a picky eater at best. A single can of tomatoes will do, there was at least a single can leftover on the serving platter. I advise all the other reviewers to try the recipe by the book. It left my husband and daughter fighting for the last shrimp!! A must try, Thanks Pat.

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Sharon R

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Reviewed: Apr. 28, 2007

I gave this a four out of five mostly because I think the ingredient quantities are off, and the sauce doesn't have a lot of stick as others have said. The flavor was great. I made these modifications: Precooked shrimp, 14 oz of whole wheat spaghetti, beer instead of wine, and dried herbs instead of fresh. Also, I used one 14.5 oz can of tomatoes, and while I think you could go to two, four would be a ridiculous amount. Thanks for the recipe, I'll be making it again!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Apr. 25, 2007

pretty good nice flavor

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Jen

Cooking Level: Expert

Home Town: Harbor Springs, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Apr. 24, 2007

My Dad and I really enjoyed this, my younger brother wasn't too keen on the tomatoes or the shrimp, but he did like the taste of the pasta. The only thing that I changed about this recipe was to use fettucine regate instead of angel hair. This was great with garlic bread, and I can't wait to make it again!

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Apr. 20, 2007

I didn't read carefully and bought 2 -14 ounce cans of tomatoes instead of 28 ounce cans. But, there was already more than enough tomatoes, so I probably would not buy the bigger cans next time either. My sauce did not stick to the pasta either, but the dish was still good together.

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WYU001

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Reviewed: Apr. 20, 2007

This was very tasty, it had more flavor than I expected. I used what I had at home, so I used one can of plain diced tomatoes and chopped up two small tomatoes then seasoned them with oregano, salt and pepper. I also used dried parsley and basil and pre-grated parmesan. Very quick and easy, it will go in my recipe folder for sure.

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BillyT

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Reviewed: Apr. 12, 2007

Tasty and easy! My rating is based on a few changes. Used linguine. For tomatoes, used 1 28 oz can, 1 14-oz can and a can of tom paste. Threw a tbl. of Italian seasoning and 1/2 tsp of garlic salt in because mine weren't seasoned toms. As another suggested, put fresh basil in late with shrimp. Enough sauce for 6 easily. My hubby finished his and asked, "Is there MORE?" Enough said!

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MYMAGICWORD

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 7, 2007

Made this for dinner tonight.Although the sauce didnt stick to the pasta, the pasta suprisingly still had good flavor. After reading the reviews i decided not to use any oil in the dish , thinking that was the reason why sauce didnt stick to pasta (that ended up NOT being the case)However i was pleased with the results. I poured the tomatoes in pot,added garlic to the tomatoes,and simmered with other ingredients.I put the raw shrimp into the sauce last 7 mins or so and end results were great.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Apr. 4, 2007

This is just what I was looking for. I didn't have italian tomatoes. Instead I used 2 cans of regular tomatoes and 2 cans of Rotel. It added a little spiced, which I loved. The only thing I would do different is add more shrimp. That is just my own taste though. Great recipe, thanks for sharing it! :)

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