The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 4, 2009
Very Good. Didn't have fresh mushrooms, so drained 2 cans very well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 26, 2009
Yum! Next time I'm going to increase the cornstarch, exclude the capers, and substitute peas (or another vegetable) for the roasted red peppers. Make approximately 12 oz of fettucini noodles.
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Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA
Living In: Sherwood, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 18, 2009
This would have been really good - without using so much Cajun seasoning! I would suggest not using a whole TBSP since there is SO much salt in it! The salt flavor really overpowered the dish - which otherwise would have been really good!! I used white cooking wine instead of chicken broth for the most part (I did use a little bit of broth at the end). I served it over gnocchi. Didn't have any capers or shallots and didn't miss them at all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 7, 2009
This was great. My 4 hungry children loved it.I cut the amount of mushrooms in half and substituted asparagus in its place. This is a permanent dish in my cooking rotation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 26, 2008
This shrimp-pasta dish is very good. I used blackened seasoning and substituted garlic for the shallots cause that was what I had in my pantry. I also increased the amount of pasta to 8 oz and there was barely enough food to feed my family of 4. This recipe is definitely a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 14, 2008
Was good, but not our favorite. I think it lacked a bit of flavor...
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Cooking Level: Intermediate

Home Town: Canton, Ohio, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 13, 2008
Absolutely awesome - I made this exactly as per the recipe and we thought we were dining at some really expensive bistro - really wondeful. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Elliot Lake, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 4, 2008
We loved this recipe. I omitted the red peppers as we don't care for them, used garlic and white onion in place of the shallots, and added parm at the end. This is so good! I would have rated a 5 but since I didn't follow the recipe as written I gave it a 4. Thanks for the recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 31, 2008
OMG! This is like something you get in a restaraunt. SO good! My 10 year old loved it too! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 19, 2008
WE liked it very much, both wished there was more of it, I took other peoples advice and used 2/3 c of white wine, I also used onions and instead of the roasted red peppers I added some red peppers with the mushrooms and onions.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 8, 2008
I love this recipe. I make it at least once a month. Great flavor!
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 5, 2008
This dish was just super! I doubled the sauce, and added garlic. I didn't have the roasted red pepper, so I put in asparagus, which was delicious. Another reviewer suggested spinach...I think I'll try that next time, and there will be a next time, because we all just loved this one!
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Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 7, 2008
Delicious. Added red and yellow peppers. Served with whole wheat noodles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 28, 2008
The only change we made was to use whole wheat spaghetti instead of linquine and this was fabulous. We'll definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 20, 2008
WOW! I made my own fresh roasted red peppers, and added in some fresh roasted garlic....this dish was so good and worth all the effort. I like things spicy, so next time I will add more cajun/blackening seasoning. I loved the capers with this!
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 8, 2008
Wow, delicious! I substituted frozen peas for the peppers and left out the capers. My only advice is to serve this as soon as the sauce is thickened. I covered mine and let it sit for about 15 minutes before I served it, and the sauce thinned out. I had to add more cornstarch and sour cream to thicken it up again. Still tasted delicious, though. Thanks!
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Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Jun. 28, 2008
This recipe was good. I used Zatarain's Creole seasoning. I didn't use capers or the roasted red peppers, but it still turned out flavorful. Don't get hung up about simmering down the chicken broth before adding the rest of the chicken broth and sour cream mixture, it didn't seem to matter. I used a bit more corn starch then what was asked for to thicken the sauce, and used penne pasta. It's a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Jun. 27, 2008
I added artichokes to this dish only because we love them. This is a fabulous and easy dish to make. I did increase the sauce by half. I might go with low sodium broth next time because the cajun seasoning I used has so much salt already.
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Cooking Level: Intermediate

Home Town: Garland, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 2, 2008
My boyfriend said, "this rocks!" and he is known to be somewhat picky. I did have to add a little more cornstarch then called for. My cajun seasoning was pretty salty so I substituted some of the tablespoon of that with blackened cajun seasoning. The combo of spices was just right. The recipe is a keeper.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 26, 2008
DELISH! My whole family loved it. The only changes I made are as follows: I omitted the capers (not a fan) and used finely chopped onion instead of shallots. I also diced up two chicken breasts and coated them in cajun seasoning and flour and pre-cooked them and then added them in at the end with everything else. It was YUMMY!
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