The reviewer gave this recipe 5 stars. This recipe averages a 4.54 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 4.54 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 4.54 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 4.54 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 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 16, 2008
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 4.54 star rating.
Photo by JoeRik
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 4.54 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 4.54 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 4.54 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 23, 2008
I love this recipe for one simple reason...i didn't follow it exactly to the specs and it came out wonderful...didnt have cajun used old bay..ran out of sour cream added yogurt and kept cornstarching it to my desired consistency. I used big big tiger shrimp, and didnt let them pink all the way on their own as this would cause them to become like little chewy pieces of tires, I let them pink on the outside and then cook through at the end with everything else. Thanks for this recipe..it's wonderful!
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 22, 2008
Made this for my stepfamily, they loved it! Since they're currently on weight watchers, a single serving (1 cup pasta, 1 cup sauce) came to about 6 points. Everyone went back for seconds. I also used whole wheat angel hair pasta, fat free sour cream and reduced sodium chicken broth. Adding veggies like spinach added good color and taste...this is a favorite.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 20, 2008
We thought the recipe was kind of bland. I followed it exactly. I might recommend using wine and a cajun seasoning that has a kick. I used Mccormick cajun seasoning.... really not a fan of this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 19, 2008
Awesome recipe! The only thing I changed was I used onions instead of shallots. I will make this many more times and share it with my friends. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 9, 2008
We actually made this with chicken instead of shrimp because the shrimp did not seem fresh at the store. It was absolutely delicious with the chicken. The sauce is great. I actually did not add any salt because of the capers, and it did not require anymore seasoning.
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 30, 2008
We really liked this dish. I used white wine instead of chicken broth and it turned out nice. Next time, I'll use angel hair instead of fetucinni.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 20, 2008
We really enjoyed this recipe. I will defnitely make again but probably serve over rice. Make sure you serve with some kind of bread to get all the sauce up with!
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Cooking Level: Expert

Home Town: Cambridge, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 11, 2008
I made this for my husband during lent and used white wine and vegetable broth instead of the chicken broth, I also served it over cheese raviolli. He really liked it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 9, 2008
This is one of my family's all time favorites! I use chicken instead of shrimp to please my daughter. Other than that I make no other changes. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 4, 2008
This recipe was absolutely delicious. I ate leftovers for lunch the next day and it was even better. I served some to my sister and she couldn't stop raving about it. The only change I made was to put it over cheese ravioli and used scallops instead of shrimp. I will most certainly make this again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 19, 2008
My family really enjoys this recipe, but I do make some changes. Instead of the 2/3 c. chicken broth I use white wine. Also, I wilt in 2 c. spinach. Serve over egg noodles.
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