Reviewed: Apr. 18, 2009

Delish! I used 3 cans of Italian tomatoes (drained 2), 5 cloves garlic, 2/3 lb pasta, and a pinch of red pepper flakes. Big hit for my parent's anniversary dinner. Will be making again:)

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 16, 2009

Easy and Great!

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Cathy

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Reviewed: Apr. 5, 2009

Exceptional! Very good recipe. Have made many shrimp and pasta dishes and I think the addition of the white wine makes this so good. The wine seems to take the "bite" out of the tomatoes.

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Ness

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Reviewed: Apr. 4, 2009

I did love this but tweaked it to my likeing. olive oil lots of fresh oregano, lots of garlic,butter, lemon on shrimp and sauteed till pink added a S&W can of basil and garlic tomatoes and made sea shell pasta. Oh yeah I cooked broccoli in the microwave and added it to the pasta with some Parmesan. Had a salad and garlic bread and it was fantastico!! I had leftovers packed to take to lunch today and my daughter stole it.

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DARCIEN007

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 27, 2009

I thought this was very good! But I did make a few changes similar to the other reviews. Thanks for posting.

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kerry Wood

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Reviewed: Mar. 25, 2009

This recipe will go into regular rotation at my house. Both kids and my husband liked it, AND it was super easy to prepare (nice for a weeknight). My changes were: I used 16oz pasta (rather than 8oz), increased the garlic from 1 tsp to 2T, and cut the tomato by a little (used 1 28oz and 1 15oz can of diced toms). Thumbs up all around!

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 24, 2009

3 1/2 stars. It just seemed to me like homemade pasta sauce. I used medium fresh shrimp added at the end. Added another 2 tsps. of garlic and another 1/4 cup of white wine... but still nothing special to me. I'll be trying other pasta and shrimp recipes.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 13, 2009

No doubt my hubby would have given this one 5 stars. He adored it. I thought it was good, but not great. I only had two 14.5 oz. cans of diced tomatoes, so I used those along with a 28-oz. can of traditional spaghetti sauce. I thought the tomato flavor somewhat overwhelmed the garlic and basil. Wish I had added more. That said, I do think I will make this again.

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Paper_Doll

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

This recipe was delicious and even got rave reviews from my boyfriend who rarely comments on food. It was quick, easy and filling.

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royalldybg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 2, 2009

This was a nice meal - easy to prepare, looks nice, satisfying taste. I did add additional seasoning - more basil, some oregano, and more garlic. Definitely will make again, but need to work on thickening up the sauce. Mine was a bit watery, which might have been a function of not draining the tomatoes enough.

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Jenn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 2, 2009

This is a very good recipe! The cooking times seemed a tad off, but it turned out very tasty.

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Dipp

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Reviewed: Feb. 25, 2009

fabulous! family loved this! next time when i make the shrimp i will remove the tails before serving!

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lisainfl

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

Loved this recipe! I used two 14oz. cans of diced tomatoes and didn't add the (pre-cooked) shrimp until the last step as suggested by other commenters. I also added some dry minced onion and, about five minutes before serving, a 5oz. package of fresh spinach. Delicious and tastes so fresh!

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mpenziwe

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Reviewed: Feb. 24, 2009

I followed the advice of some of the other reviewers and I doubled the pasta, garlic and shrimp. I also did not add the shrimp during step 2, I added it to the simmering sauce in step 3. Overall this recipe was quick, easy and tasty! Thanks PAL :)

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Feb. 23, 2009

This meal was quick and tasted like restaurant quality. The longest part was peeling the shrimp. I too just added the shrimp to the sauce instead of cooking them in Step 2 but I did let the sauce cook for longer on low heat to let the flavors get friendly with one another before I added them. Omitted the basil because the store didn't have any fresh basil on hand and didn't wanna use dried herbs or drive all over town for one ingredient. Will definitely use next time. Excellent recipe overall, STRAIGHT UP!!!

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Bayou Gator

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 22, 2009

I made this last night and it turned out okay...nothing exceptional! I did have to substitute the dry white wine for a Riesling. I'm sure this altered the taste a bit. I'll try it again using a dry wine next time.

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Chef Stef

Cooking Level: Expert

Living In: Germantown, Tennessee, USA

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Reviewed: Feb. 19, 2009

This was fantastic. I used 2 large and 1 very small clove of garlic, pressed. Only 2 15 oz cans of diced tomatoes, plain, undrained. Only used a sprinkle of shredded parmesan on plated servings.

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Francesca

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Reviewed: Feb. 19, 2009

It's goood. I need to write this review so that others will not make the same mistake as I do. I cooked this twice, the first time it's awful. I got an ordinary standard american diced tomato, forgot to drain, Sav.Bl,turned out way too acid. The second time, I follow everything to a t, got a real italian canned diced tomato, drain, chardonnay instead of Sav.Blan, seared the shrimp with the garlic in the beginning as directed, turned off the heat and add the shrimp back. I would say it's as good as any real italian restaurant. I will not suggest other to reduce the portion of canned tomato, since there will not be too much tomato left if cook for 8-10 mins to reduce the wine to half.

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Hong Kong

Cooking Level: Intermediate

Home Town: Causeway Bay, Hong Kong Island, Hong Kong

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Reviewed: Feb. 19, 2009

This was very tasty; I did not add wine and instead, did not drain the juice from the cans of tomatoes. I also added some snow peas and used dried basil since I did not have fresh and it still was very good. I will make this again.

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KIDDEYKOOD

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Reviewed: Feb. 19, 2009

Made this last night for dinner, we absolutely loved it. I am always looking for an easy, fresh pasta recipe. The only thing I changed was used bow tie pasta. I would not exclude the white wine, I actually just used the rest of some pinot grigio I had in the fridge and in my opinion it makes the dish as delicious as it is. Wish there were leftovers!

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