The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 17, 2009
Finally a TASTY pasta recipe that isn't full of dairy products. This was really easy to make - Just a few ingredients and about 30 minutes. My fiance and I both enjoyed it. It's just too bad that there aren't any leftovers. I was hoping to take some to work tomorrow for lunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 17, 2009
This was excellent!!! Many reviewers suggested cutting back on the tomatoes. I would not do this. I would use the amount of tomatoes suggested in this dish but make a whole pound of pasta. The flavors were awesome!!! I would also not cook the shrimp as long as recommended.
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Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 17, 2009
Double the garlic. Try adding a 10oz package of spinach to the tomato mix. The spinach wilts and just adds a lot to the dish.
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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 16, 2009
Not bad, if you use 1 can of tomatoes. I added more garlic and put salt & pepper in the sauce after it reduced. Very quick and easy.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 16, 2009
While the sauce was good it was not thick enough. Adding some tomato paste or sauce would be far better. Good flavor but the noodles couldn't hold it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 15, 2009
I am Superdeb's husband. I made this dish on Valentine's day istead of going out and it was awesome.As most of the reviews suggested, I cut the tomatoes in half. I upped the ingredients to 6 servings and added more shrimp because we are shrimp lovers. It was much more appreciated than reservations at the local steakhouse. I am sure we will both fixing this again soon.
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Cooking Level: Expert

Living In: Hutchinson, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 14, 2009
This was very tasty, but the wine can be omitted because it gives hardly any flavor and it was an expensive wine. I cooked the shrimp first then added the garlic for less than a minute so as not to burn it. Also used multi grain pasta which I added to the shrimp mixture since it was cold because it had been rinsed first. Yes I will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 11, 2009
This was awesome! I did as a few others suggested and added a cup of heavy whipping cream. I didn't have any cooking wine, so I used chicken broth, and only 1 can of diced tomatoes. I added the cooked pasta to the shrimp and mixed it all together...delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 4, 2009
Excellent! Vey yummy and looks beautiful.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 1, 2009
This is a good recipe but it needed some adjustment. Like others, 28oz of tomatoes were plenty. I made an additional batch of sauce because I had leftovers. I used pre-cooked shrimp and added it at the very end (after simmering the sauce). Heat the shrimp through (approx 5 min) then add the cooked pasta. Very nice and the leftovers can be frozen. How convenient! Thanks NJMOM, I needed another recipe for Shrimp!
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Cooking Level: Intermediate

Living In: Valley Cottage, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 22, 2009
Was good. I didn't put two cans of the tomatoes in it, one was enough. I used the garlic, basil and oregano seasoned diced tomatoes. I salt and peppered the tomatoe mix when it reduced, squeezed a lemon wedge into it and tossed in the shrimp. I also did not use a lot of olive oil. Didn't put any in the pasta pan and just a splash to the bottom of my saute pan. Came out really well. Will make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 16, 2009
This was the BEST dish I have ever made!! You must use the fresh ingredients. I used alot more than called for. I would say almost 3tbs of fresh basil and almost 1/2 cup of parsley. Also way more garlic. I added the heavy cream as suggested and must say you HAVE to add this. It made a huge difference. I too only used one can of tomatoes, two would have been too acidic. I used already cooked frozen shrimp and just added them at the end to warm. So I just cooked the garlic in a small amount of oil then started cooking the sacuce. I also tossed the noodles with the sauce before serving. YUM YUM YUM. Will be making this lots of more times! THANKS.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 12, 2009
As written, this recipe is 4 stars. I doubled the pasta (to 1 lb.) and the shrimp (to 2 lbs.) and halved the tomatoes (to one 28-oz. can) and added a little salt, and it was really good! (Even my shrimp-hater liked it!) I think that with about 1/2 cup of cream it would be even better! Make sure you have PLENTY of fresh Parmesan, too (not the powdered stuff) to really make it special. Also, don't add the shrimp in the middle and then remove them and put them back. Just put them in at the end and cook for 3-4 minutes.
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Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2009
Unbelievably good, unbelievably easy.......unbelievable!!!!! I too added red pepper flakes with the tomatoes. I thoroughly tossed the pasta with the sauce and shrimp, ensured it was hot again, served it and distributed the shrimp evenly amongst guests. MAKE THIS!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 9, 2009
This is an absolute wonderful recipe with some tweaks. I made this for a function at church - a women's banquet. I tripled the recipe and made some changes. I used extra garlic, parsley, and basil - even after tripling. I used 3 bags of frozen large uncooked shrimp, not quite so many canned tomatoes - I believe I used 4 cans even after tripling, omitted the dry wine (didn't have any), added some chopped roma tomatoes, fresh mushrooms, and added some heavy whipping cream (2 small containers). I grated some fresh parmesan for the top. The dish looked so ellegent and everyone raved about it. I've got to make it again this Saturday night for a pastor's conference. I am going to do one LARGE dish with shrimp, and the other one with chicken. YUMMY!!!!!
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Cooking Level: Intermediate

Living In: Blairsville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 7, 2009
5 stars because all of my children ate it without complaint! I used tomatoes I'd frozen from the summer - diced and pureed. Basil I'd pureed and frozen from the summer, some oregano, parsley, garlic and a dash of salt/pepper and season salt. Simmered until some of the water evaporated then I added the shrimp right at the end. Served with grated romano cheese - Delicious! I can't wait for leftovers tomorrow!
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Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 5, 2009
This is a really good recipe but it did require some tweaking. We doubled the recipe to serve 8 people but we only used (2) 28 oz cans of diced tomatoes anything more than that would have been just WAY too much! We added in a only about 1/4 cup of white wine, a splash of lemon juice and a can of chicken broth. I also seasoned the shrimp with crab boil seasoning before sauteing to add more flavor. Next time I would like to wilt some fresh spinach in with the garlic and olive oil to add to this. Very good recipe which we will make again.
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Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA
Living In: Youngsville, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 1, 2009
Followed the recipe exactly except I tripled the amount of garlic and added scallops and mussels for a VERY seafood-laden dish. The sauce itself was bland...everyone in my family kept adding salt to their plates. Next time, I will probably add more garlic, salt, sugar, pepper, and Italian seasoning.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 29, 2008
Have made this numerous times... I chop fresh roma tomatoes (rather than canned) and add extra basil. Grate fresh parmesan cheese ( I use a potato peeler... the extra thickness of the cheese really adds flavor..) on top as well as including it in the sauce. Great easy company dinner! Update: I had about 1/3# of fresh asparagus to use up and chopped it into 2" pieces and steamed till just tender and added to the recipe... excellent!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 26, 2008
very easy to make and my 4 year old even loved it! Instead of putting the sauce just on top of the pasta, next time I will throw the pasta into the skillet with the sauce for a couple minutes so it soaks up the flavor.
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