Reviewed: Oct. 2, 2009

This was a hit with my family, including my picky 2-yr-old daughter. I used regular onions rather than shallots, and didn't have roasted red peppers. I also used Creole seasoning instead of cajun. I love that this is a lower-fat version of similar dishes - thanks!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Sep. 24, 2009

Yummy very good, I used peas instead of red pepper more color and very good.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Sep. 24, 2009

My first taste was ok then it started to taste like mushroom soup on pasta..i still don't really know if i like it or not as i hate anything made with canned soup. My husband seemed to like it so that's why i gave it a 3 and i followed the recipie to a T...so maybe with some personal changes..i don't know..sorry

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Sep. 23, 2009

Really good and tasty....alot litter than using heavy cream like I usually do.

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cindy

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Reviewed: Aug. 26, 2009

My husband who doesn't care for any pasta loved this. Didn't have any roasted pepper so I just used red, orange and yellow bell peppers and placed them in the pan with the mushrooms and onions. This was an excellent dish!

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lele

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Reviewed: Aug. 16, 2009

This is a great and fairly simple dish. I substituted one cup of white wine for the first 2/3 cup chicken broth, which added a nice and sophisticated touch and aroma. Will definitely make this again!

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QUEENY123

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jul. 26, 2009

We really enjoyed this dish! Substituted sweet onion for shallots and skipped the mushrooms, but other than that, followed it exactly. A nice change of pace for dinner.

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smmagers

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Venice, Florida, USA

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Reviewed: Mar. 4, 2009

Very Good. Didn't have fresh mushrooms, so drained 2 cans very well.

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DECAR48

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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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Jamie

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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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Taisha Mo

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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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Casablancaise

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Was good, but not our favorite. I think it lacked a bit of flavor...

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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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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Patricia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Elliot Lake, Ontario, Canada

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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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Lynda

Cooking Level: Expert

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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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Nicole Hanes

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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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natalie

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

I love this recipe. I make it at least once a month. Great flavor!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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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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