Reviewed: Mar. 31, 2012

This was pretty good. I used marinated artichoke hearts so I just used the oil from those. I do think this needs more color, next time I'm going to add green onions or fresh parsley.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 22, 2012

As is, this was okay, but it lacked flavor. I ended up adding broccoli, tomatoes, and a splash of soy sauce to make it better. I may try it again with a few more spices or a thicker sauce.

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Reviewer:

kellylachy

Cooking Level: Intermediate

Home Town: Ashland, Oregon, USA

Living In: Barcelona, Cataluna, Spain

Reviewed: Jan. 28, 2012

I substituted chopped clams for the shrimp. This is my new favorite pasta dish.

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Reviewer:

BOOMN4X4

Cooking Level: Intermediate

Living In: Avon, Ohio, USA

Reviewed: Jan. 11, 2012

This was really good! I was looking for a recipe to use up the artichokes I had in the pantry and stumbled across this. So glad I did! I didn't have any black olives and cut back on the red pepper flakes because we dont' like a whole lot of spice but other than that followed the recipe. Will definitely keep this is the rotation.

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Reviewer:

HealthyMe

Reviewed: Dec. 16, 2011

Quick & Easy

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Reviewer:

jenisoutofhermind

Reviewed: Nov. 27, 2011

I am impressed...absolutely delish! Added sun dried tomatoes....oh my god!

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Reviewer:

danigirl

Reviewed: Oct. 31, 2011

Yum! I used white wine instead of the lemon and it was delish! resturant quality- love this recipe!

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Reviewer:

xsomber_resplendencex

Cooking Level: Beginning

Reviewed: Sep. 25, 2011

Lots of “mmmm-ing” going on at the supper table tonight. This may be simple to prepare, with simple ingredients, but it is a spectacular pasta dish. I followed the recipe for the most part, but adjusted the amounts of a few ingredients, cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.), the artichoke hearts (about half the amount called for), and the lemon juice (again, about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken, but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water)

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 21, 2011

This was wonderful and quick! what an easy clean up! My husband hates tomatoes and onions, so this dish was perfect for him! I changed the recipe slightly as we really like spice, so I doubled/tripled the red pepper flakes. I also added in green sliced olives and fresh asparagus. Instead of shrimp I used bay scallops. I cooked the fresh asparagus first, to soften it in the same oil that I was heating up the red pepper flakes and garlic. I waited a bit to add the bay scallops as they cook up fast. The green and black olives, artichokes, and scallops mixed with the asparagus made the pasta beautifully colored as well as delicious!

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