Reviewed: Oct. 19, 2007

Soooooo good! I love this recipe! No changes needed

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 17, 2007

I wish I'd read the review first. Made this for the 2nd time and thought it a bit bland and watery..again. It might be my fault, because i used dried basil instead of fresh. And added garlic fiesta seasoning and cream in addition. It was just OK. Didn't keep the leftovers. Would really benefit from the hot chili flakes and more seasoning to kick it up.

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Babinni

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

I can't count how many times we've made this recipe. My husband had a similar dish at a restaurant, came home and described it to me and asked if I could find that recipe. Well this one is the closest we've come, and has become a household favorite. My husband makes it most of the time, and I refer to it as "his specialty". We use fresh tomatoes instead of the canned - love the fresh vegetables and spices. YOU MUST use fresh basil and parsley for full flavor! We use about 6 large roma tomatoes to keep with the fresh ingredients. Never hurts to add a little more garlic either :-)

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JONI

Cooking Level: Expert

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Reviewed: Oct. 6, 2007

I don't eat shrimp and was looking for a recipe to make for my husband. This was relatively easy to make. I made it just like it said since I don't care for shrimp I couldn't taste it. My husband loves this and now even shares it with our 4 yr. old. Thanks for the recipe!

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anna'smom

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Reviewed: Oct. 2, 2007

Delicious--and so easy and quick! I've never cooked with raw shrimp before--don't know what I was afraid of! Overall, this is a flavorful and forgiving dish--it was OK that the pasta sat around for a few minutes. It was OK that the shrimp sat out for a few minutes. In the end, I just dumped the drained pasta into the sauce, stirred it up, and served it nice and hot! I followed the recipe with a few tweaks, as suggested by others. 1) No Italian tomatoes on hand, so I used regular diced tomatoes + a little dried oregano and thyme. I also used only 2 (14-oz.) cans, undrained. 2) No oil in the pasta water - helps eliminate the sauce-sticking problem. 3) Tossed in a handful of sliced mushrooms during last 5 minutes of sauce-cooking time. 4) Used linguini instead of angel hair - a personal preference. This recipe is a definite keeper.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Sep. 23, 2007

GREAT! Made as instructed but added 2 tbs tomato paste, a tbs sugar, 1/4 cup marinara, and a dash of salt and pepper. It was a big hit!

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nikid

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Reviewed: Sep. 15, 2007

Everyone in my family (including ages 8 and 5) liked this recipe. The only real work being to snip the parsley with poultry shears and chop a bit of basil, I found this an easy recipe for the outcome. Liked it done the way the recipe reads, but will also try some of the other suggestions (adding cream; trying the sauce with chicken; adding some spicy spices). Thanks for the great recipe.

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RNESIN

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Reviewed: Sep. 8, 2007

really great meal and very simple to make. I've made it a few times exactly as the recipe calls for using shrimp, and also recently made it using boneless skinless chicken breasts instead and adding mushrooms and onions at the same time as the garlic. It's turned out delicious every time!

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ERINSULL

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Reviewed: Sep. 5, 2007

This is a great recipe! I used bay scallops instead of shrimp because we already had shrimp for dinner this week. The scallops turned out great. I used minced garlic and sauteed the scallops until they were a golden brown. The hubby was happy with this one. We'll make it again. Thanks!

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Sep. 3, 2007

This dish was absolutely delicious!! I used (3) 14 oz cans diced italian tomatoes (drained one) I then added 1/4 cup of heavy cream, 3 tablespoons tomato paste, red chili flakes and salt and pepper to taste as another reviewer suggested. This was easy to prepare and tasted like gourmet italian. Awesome, will be making this again and again.

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MYMOMSTHEBESTCOOK

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Reviewed: Aug. 21, 2007

Great and sound recipe for a family mid-week dinner.

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Bagira

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Reviewed: Aug. 12, 2007

This was the easiest pasta dish I have ever made. My husband loved it!!! I did make some alterations, not a big garlic fan, so I used garlic powder to give the shrimp flavor, I also added some chicken. But overall, it was a big hit.

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soheaven07

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 12, 2007

This is simply delish. My partner and I love spicy food, so I added pepper, chili flakes and sweet paprika to the tomato mix. These gave a nice bite to the sauce.

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RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Aug. 9, 2007

So quick to throw together and easy to tweak to your own taste. My husband LOVES this dish.

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DMTeague

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Reviewed: Aug. 8, 2007

This recipe is fantastic! I had to make dinner in less then an hour and this was a definite winner. I added garlic salt to give it a little more flavor. Don't be afraid to add a little bit of salt and pepper at the end according to your taste. It was a definite 5 stars! Thanks for sharing!

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Grace L.G.

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Aug. 5, 2007

Really liked this recipe, easy to do. Followed previous comments, used (2)14 oz. cans of tomatoes, and lightly drained. Also was very careful about quick cook time with prawns. Used really large ones, I think a medium to large would be a little better. More but smaller prawns.

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boz

Cooking Level: Intermediate

Living In: Auberry, California, USA

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Reviewed: Jul. 19, 2007

delicious!

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Alla

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Reviewed: Jul. 15, 2007

Very tasty...added red pepper flakes for a kick, which was excellent. Also added cream and tomato paste as some suggested, also worked out well. Def will make again!

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Lyss35

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Reviewed: Jul. 13, 2007

I thought this recipe was quite boring and had nothing special to it. I can make a much better pasta when just thrown together. I thought the parsley was over powering and the sauce had no substance to it, as it would not stick to the noodles. If you want good pasta try the Cajun seafood pasta recipe!

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Cali_Girl

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Reviewed: Jul. 13, 2007

wish i could rate this a 10!!! well the finished product looked like i just brought it home from a fancy restaurant! husband LOVED it and ate the little left overs we had for lunch today! i only used one can of tomatoes and added italian seasoning and crushed red peppers like others suggested. i don't like spicy food, but this gave the plate a nice litte kick. will DEFINATELY make again!

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Caitlyn G.

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Angel Hair Pasta with Shrimp and Basil

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