Reviewed: Aug. 5, 2007

I was skeptical when I tried this recipe; I'm not a big fan of shrimp or pasta but wanted to make something different. Boy, was I surprised! I didn't have any processed cheese, so I used shredded parmesan and tossed in some shredded pepper/jack to round it out. And it was even better 2 days later as leftovers. Will definitely make again.

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Alexis T.

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

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Reviewed: Jun. 16, 2007

This was the easiest yet most succulent pasta dish i have had in a while. I am italian and have had several different shrimp pasta dishes but with the simplicity of the recipe this is one of my favorites. I didn't have any pepperjack velveeta but at the end i added chopped jalapeno and it was awesome.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 1, 2007

This recipe turned out GREAT! I used the velvetta pepper jack cheese. I added 1/4 tsp basil, minced garlic and black pepper. I used a pound and 1/2 of shrimp. My boyfriend said this should be on the menu at Copelands! I will definetly use this again.

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TerriW

Home Town: Bossier City, Louisiana, USA

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Reviewed: Jan. 3, 2007

This dish was excellent! The only reason I gave it four stars though is because this recipe's leftovers were a little too fishy for me!

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Jessie

Cooking Level: Beginning

Home Town: Davenport, Iowa, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 28, 2006

Super duper good! A hit with my family. Only changes I made was to use regular velveeta and half a can of green chilis. I also followed other people's suggestion to use 1/2 soup can of milk. I seasoned with 2 bay leaves, oregano, basil, parsley and garlic powder. Love it! I will be making it again soon.

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BROOKIEMR

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Reviewed: Dec. 21, 2006

This turned out to be an ingredible dish that my husband and I thoroughly enjoyed. I made a few slight changes to the ingredients based on what I had on hand and to make it a little lighter on the calories. I used 98% fat free soup and 1/2 soup can of 1% milk in the mixture. Since I already had regular velveeta and some left over chopped green chili's (1/2 of 4 oz can)on hand, I used these two ingredients in lieu of the jalapeno processed cheese and it worked beautifully. I cooked the angel hair pasta for 5 minutes. We look forward to eating the remaining left overs.

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eprice

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Reviewed: Jul. 3, 2006

This is a fantastic dish. I did modify it a bit though. I used shredded Monteray Jack cheese, half a soup can of whole milk, 1/4 tsp. garlic & herb seasoning, and rotini pasta. Other than that I followed the recipe. My wife absolutely loved it. This recipe will definately become a regular in our home.

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J Gladser

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Reviewed: Jun. 25, 2006

Delicious and easy!!!

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Camille

Cooking Level: Intermediate

Living In: Church Point, Louisiana, USA

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Reviewed: Mar. 12, 2006

Made this for a family luncheon. My family enjoyed it. I did make a few alterations. I took the adice and added milk to make it more creamy and velveeta for a little kick. I also used red onions chooped. I will use this again

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VMARTINEZ

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Reviewed: Feb. 22, 2006

The sauce was very good and I will make it again, however, my famiy all thought that it would be much better on a hardier pasta, such as penne, the angel hair was weighed down by the sauce.

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mdanenhower

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Reviewed: May 4, 2005

We LOVE this! I don't keep jalapeno velveeta on hand so I just use regular (not a big fan of spicy food). I also add milk to make a good creamy sauce.

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PTIZZLE1

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Reviewed: Jan. 6, 2005

This is the best quick recipe for me! I travel a lot and this is quick and easy to prepare for my limited kitchen on road! The recipe is easy to follow and it is delicious! I feel like I am eating out at a four star restaurant without the big bill...and very little effort!

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Puppyfeet

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Reviewed: Dec. 23, 2004

I used velveta mexican and salad shrimp. Very easy! I will look around for a different processed cheese. But a great variation from normal spagetti!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 11, 2004

This was so quick and easy - and Delicious! I ended up using these minor substitutions: Butter instead of margarine because that is what I had on hand... a bag of frozen (and thawed) pre-cooked cocktail shrimp with tails cut off... Velveeta's mild "Mexican" cheese... Button AND Shitake mushrooms... red onion. WE LOVED IT!

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MSCASPER

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Reviewed: Sep. 6, 2004

Mmmmmm Good! My 2 and 5 year old even loved it. I doubled the sauce and added small pieces of chicken and garlic. I used Cheez Whiz w/ jalapeno and red bell pepper and added some cayenne pepper and garlic powder for a little extra "kick". Thanks for sharing!

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NIKKIM1

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Reviewed: Feb. 3, 2004

Oh my goodness! Yummy! I substituted jalapeno cream cheese and added a little milk (about 1/4 cup) to make it more saucy. The whole family gobbled it right up, even the kids! Definitely a repeater!

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