Reviewed: Apr. 8, 2008

This recipe was delicious. I would not change a thing.

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Reviewed: Apr. 7, 2008

Not as good as good as I hoped based on other reviews, but still a solid dish that's very easy to prepare. I didn't think there were enough tomatoes or garlic, so next time I will add more!

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 3, 2008

Based on past reviews, I tweaked the recipe by sauteing onion along with the garlic. I also added fresh baby spinach and a splash of cream at the end. Nice recipe that came together very quickly.

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DPWINKLER

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Reviewed: Mar. 28, 2008

I made this recipe as a novice and it tasted like a chef prepared it! So easy and will make it over and over again. Used a can of chopped tomatoes that had garlic, basil and oregano in it and eliminated the fresh garlic and it was still GREAT! Thanks for sharing.

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bobbi

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Reviewed: Mar. 21, 2008

This was delicious and easy to make! I didn't drain the tomatoes so it took a bit longer, I also added 1/4 cup of heavy cream. I added the fresh basil at the end with the shrimp (I used frozen shrimp), about 3-4 minutes before it's done. Will definitely make again!

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Ellie

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Reviewed: Mar. 18, 2008

My picky husband liked this very much. I was very skeptical when making this dish, thinking it was going to be bland but it was the opposite. I used only 1 can of diced tomatoes since I'm not into tomato 'chunks'. My advice is to rinse the diced tomatoes, not just drain, so the wine sauce can cling to the shrimp and not get lost in the tomato sauce!

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ajvondey

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 14, 2008

If you're looking for simple, quick, and tasty, then this is a good option, but it's not exceptional.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Mar. 13, 2008

This is a really good recipe that can easily be adapted to suit your own tastes. I've made it before as written, and tonight added some mushrooms, more garlic than called for, and used linguini. Easy, tasty, and healthy. Thanks for the recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Mar. 9, 2008

DELICIOUS! Everyone in my house loved this, even my children, who don't even like shrimp! As always, the readers reviews helped me to make a good recipe even better! I followed the recipe with a few modifications: I used Linguine, instead of Angel Hair pasta; 1 large bulb of garlic; 1 small onion; 2 small cans of mushrooms; 1 small can of tomato paste and instead of white wine, I used a half pint of heavy cream. I also added more parsley and basil to flavor to my liking. This was great and I'll definitely make it again soon!

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Chef Mom

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2008

By far the best recipe on this site. I followed changes made by other reviews, and I've made it three times already. SOOOOO good!

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sdefilippis

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Reviewed: Mar. 4, 2008

Just used 3 14.5 oz diced tomatoes (two Italian style and 1 garlic and onion) and doubled the amount of garlic. This recipe is absolutely delicious!! Fresh basil is a must.

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AnalyticalCook

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Reviewed: Feb. 26, 2008

Wow! ! ! I love this recipe. The first time I made it for 2, I cut the recipe in half which is so easy to do here. I also added and sauteed 1 small onion and 1 small can of sliced mushrooms in addition to tsp. lemon juice and 1/2 tsp of red pepper. Am having company this Friday and will make the whole recipe as written. I will definitely make this again and again.

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Mary McElroy

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Reviewed: Feb. 22, 2008

I made this today for lunch and it turned out Excellent! Since it was just me I reduce the serving size to 2. I didn't add olive oil the pasta. Just used a little less than 1 tablespoon to cook the garlic in. For my own personnel taste I used fresh garlic and about twice what the recipe called for. Was a quick and easy meal that is perfect for us singles who need things in smaller portions.

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Cassie

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

Wow, this dish is outstanding!!!! I took the advise of other reviwers and added about 1/2 pint of heavy cream, which was great! I didn't have the seasoned diced tomatoes so I added plenty of italian seasoning plus garlic. I am making this for the second night in a row.....even the three kids loved this!!!

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danigirl

Cooking Level: Intermediate

Home Town: Coos Bay, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 21, 2008

Excellent recipe! My husband called this one a "keeper" - and before we ate, he had expressed his apprehension about the meal, since he's not a huge shrimp fan. It might have helped that I doubled the garlic, doubled the wine... I also decided to use only one can of tomatoes (undrained), since I didn't want it to be too "tomatoey"... but it was superb! Clean-up was also a breeze - only a pasta pot and a sauce pan... and nothing that sticks! I will certainly be making this meal again and again. Thanks for the recipe!

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PlantQueenie

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Piscataway, New Jersey, USA

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Reviewed: Feb. 16, 2008

Such a good recipe as is, but I added some veggies like mushrooms, sauteed onions, spinach, and advacado just to be healthy. It was even good reheated. I don't think you can mess this dish up.

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