Reviewed: Jul. 28, 2008

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!

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Sandy

Cooking Level: Beginning

Home Town: Clay Center, Kansas, USA

Living In: Coffeyville, Kansas, USA

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Reviewed: Jul. 16, 2008

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

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Andrea

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Peyton, Colorado, USA

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Reviewed: Jul. 11, 2008

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!!

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KATHY

Cooking Level: Intermediate

Home Town: Niagara Falls, New York, USA

Living In: Pemberville, Ohio, USA

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Reviewed: Jun. 25, 2008

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 :-)

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SUNKIST2

Cooking Level: Expert

Living In: Whitecourt, Alberta, Canada

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Reviewed: Jun. 25, 2008

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.

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Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 19, 2008

The sauce was delicious. I doubled the garlic and used chicken instead of shrimp. Next time will use more pasta, ended up with a lot of sauce and very little pasta.

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gpanr

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Reviewed: Jun. 19, 2008

My fiance loved this recipe, but I wasnt as impressed. It's much better than what I usually make for a scampi so that's why this gets four stars. The garlic that the recipe calls for is NOT enough for the entire dish. If your looking for a tomato-y garlic-y scampi, this isn't it as written. I would recommend adding at least another teaspon (if not more) as you reduce the tomato, wine, basil mixture. The taste is just about right otherwise and I did not have other reviewers problem with getting the sauce to stick, although I did NOT use the olive oil in the water. I really liked the chunky tomatoes and smooth, wine tasting sauce otherwise. My kitchen smelled very much like a good italian restaurant!! It would have been perfect with that extra garlic, otherwise. Thanks for the recipe!

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Samantha~

Cooking Level: Intermediate

Home Town: Whitehall, Pennsylvania, USA

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Reviewed: Jun. 19, 2008

I really liked this and will make again.

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Jun. 17, 2008

This recipe is very good. I did not put the olive in the water while cooking the pasta. Adding the oil it stops the sauce from sticking to the pasta. This info. came from a Italian Cook Book. I also added more garlic... because we LOVE the stuff. Thanks for sharing the recipe.

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Tanya

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Reviewed: Jun. 15, 2008

My husband and I both loved it! Only difference we did from the recipe was did 2 cloves of garlic and did not add olive oil to the pasta when it was boiling.

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Anna

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 8, 2008

Delicious! Made for two, and happy we have leftovers to enjoy. Thanks for the recipe.

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Kate

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Jun. 3, 2008

I thought it good. Easy and fast dish. But a little bland. I like bland, but my two guest didn't. The annoying part was I had to evenly divide the tomato and shrimps to each dish.

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Leon The Lion

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Reviewed: May 27, 2008

Very tasty!! The reviews for this recipe help give it the sauce that the original recipe lacks. And as I usually do, I double the garlic. :)

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ANJA

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Oakland, California, USA

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Reviewed: May 26, 2008

I was really excited to find this recipe, but after trying it out I had to deduct two stars. First, the sauce didn't blend or mix with the pasta. I had to make certain to scoop some sauce with every bite of pasta. Secondly, it was kind of bland. I try adding more garlic salt and still tasted too much tomato. Oh well, lesseon learned.

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COOKINGSTUDENT

Cooking Level: Beginning

Living In: Campbell, California, USA

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Reviewed: May 25, 2008

This was an easy and delicious dish to prepare. The only thing I did differently was to use fresh tomatoes instead of canned. The taste was light but still had a rich flavor.

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timmy the cat

Cooking Level: Intermediate

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Reviewed: May 10, 2008

I improvised based on the other recommendations and it was superb! I made the recipe with a lemon zest, fresh tomatoes, 1/4 cup of heavy cream and 1/2 tsp of red pepper flakes and added 2 more oz of wine. Delicious and light. I used fresh med. shrimp instead and it worked out perfectly.

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Margo

Home Town: Hollywood, Florida, USA

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Reviewed: May 7, 2008

This is a recipe that I would say is very tasty -- but not exceptionally so. I cooked the recipe as written, to get the full experience. I think the bulk sodium in the canned tomatoes took away from the freshness and flavor of the herbs. I also felt that, while the shrimp were really delicious, the overall dish lacked a "wow" flavor/ingredient. I will certainly make the dish again, but I'll use fresh tomatoes, pepper, extra herbs, more wine, and some lemon zest to draw out the flavors.

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uvakat

Cooking Level: Intermediate

Home Town: Charlottesville, Virginia, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 30, 2008

I am rating this one middle of the road...I didn't make any changes except to use dried herbs (last minute decision to make it and couldn't run to the store), but was not impressed with the dish as is. However after making it, I then read some of the reviews...(I know I did it backwards), and think that this recipe is a really good base to start with. Many people thought the sauce did not stick to the pasta and I think that not adding olive oil to the pasta water would help that and others suggested adding a little cream to the tomato sauce. I think a little something is needed to kick up the sauce...cayenne pepper, oregano, mushrooms, spinach...the possibilities are endless. So basically I gave it a star for possibility, a star for ease, and a star for shrimp & pasta - my faves!

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NEgirl

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Reviewed: Apr. 18, 2008

Bland and slightly fishy tasting.

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GORET6

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Reviewed: Apr. 9, 2008

I thought this was really good. I didn't have fresh basil so used teaspoon measurements instead of tablespoons. I forgot the parm cheese to put on top but it was still good! And it smelled great. Used fettucine instead of angel hair and leftover grilled shrimp from a Friday night barbeque.

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MAMSTEROONIE

Cooking Level: Intermediate

Home Town: Paducah, Kentucky, USA

Living In: Stuart, Florida, USA

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Angel Hair Pasta with Shrimp and Basil

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